A Classic 'Victoria Jam Sandwich' Cake

Lot of my friends have asked for me to put this recipe on the blog.
This is 'the recipe' to try if you have never baked a cake before. It requires no artistic flair or decoration. So, if you are reading this and have never baked before, I really encourage you to give it a go.

Just follow the simple instructions, remember not to open the oven half way through and then it will be perfect! It can't really go wrong.

This is the ultimate cake to make when you have guests due, but no time. I can guarantee it will be on the table ready to serve in 30 mins. You only need a few mins to get it in the oven, then it cooks in 20 mins.

You can put the jam on the cake straight from the oven and eat it warm. It doesn't need to cool first. You don't need to make any toppings/icing. Just spread jam from a jar.

Plus, have you ever met anyone that doesn't enjoy a classic Victoria Jam Sandwich cake?

Traditionally, when making a Victoria sponge, you should (according to Delia) cream the butter with the sugar, then slowly add the beaten eggs, followed by the flour and this is how I was taught.

However, as I often make this cake in a hurry, I tend to use the 'all in method' which is as a 'bung everything in the bowl and mix together method' and I can't tell the difference. You just need to add 1/2 teaspoon of baking powder to the mix and the rise/texture and taste will be exactly the same.

Ingredients:

6 oz (175g) self raising flour
6 oz (175g) stork margarine or softened unsalted butter
6 oz (175g) caster sugar
3 free range eggs
1/2 teaspoon baking powder
Good quality raspberry or strawberry jam
Icing sugar - to dust

Method:

Pre heat your oven to 160 degrees (fan)
Line the bottoms of two sandwich tins using greaseproof paper. 

Weigh out the ingredients and crack the eggs into a large roomy mixing bowl.
Mix everything together well with a wooden spoon or electric hand whisk.
Divide the mix into the two sandwich tins and use a palette knife to smooth over the mix so it is evenly distributed.
Place in the oven and set timer for 20 mins. If your oven is not fan you may need 22 mins approx.

Once baked take out of the oven and turn cakes onto a wire cooling rack.

Either leave to cool, or if like me, you have baked the cake in a hurry whilst constantly checking the clock like you are on the 'Great British Bake Off' and have guests about to knock on the door any second, spread the jam generously onto one of the sandwich halves and sandwich together whilst the sponge is warm.

Put on a pretty plate or cake stand and dust with icing sugar.

Serve to your guests with a cup of tea and enjoy all the compliments you get. 
"Oh this cake is delicious" "you shouldn't have gone to any trouble" and "ooh it's so light" 
Just avoid the "Did you make your own jam?" question. Unless you did make your own jam and then I salute you!