My Favorite Victoria Sponge Cake

preparation time: 20 minutes
Cooking time; 20 minutes
Makes one 20 cm round layer cake

1 cup self-raising flour
4 eggs, lightly beaten
3/4 cup sugar
60 g. unsalted butter, melted and cooled
1/4 cup warm milk
1/2 cup raspberry jam
Icing sugar, for decoration

Preheat Oven to moderate 180 degrees
Celsius . Brush two, 20 cm round sandwich tins with melted butter or oil. Line bases with paper; grease the paper. Dust the tins lightly with flour, shake off excess.

1. Sift the flour three times onto greaseproof paper.
Using electric beaters, beat eggs in small mixing bowl for 5 minutes or until thick and pale.

2. Add sugar gradually, 1 tbsp. at a time, beating constantly until it has dissolved and the mixture is pale yellow and glossy. Transfer mixture to a large mixing bowl.
Using a metal spoon, fold in butter, milk and flour quickly and lightly.

3. Spread mixture evenly in to the prepared tins. Bake for 20 minutes or until sponges are lightly golden and shrink from sides of tins. Leave the sponges in tins for 5 minutes before turning onto wire rack to cool. Spread jam on both sponge layers, place together. Dust with sifted icing sugar just before serving.

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