Victoria Sponge Cake

Set oven to 170 degrees.

Mix all the ingredients for the cake together, then beat the mixture hard until it's as smooth as you can get it (in my experience, a lighter coloured mix gives a lighter sponge).

Pop the mixture in a cake tin (or 2 if you'd rather not cut the first in half after baking), and tilt the tin until the mixture is spread evenly.

Bake in the oven for approx. 30 minutes, or until a knife comes out of the centre of the cake clean (ie without any residue).

Remove the cakes from the cake tins (running a butter knife round the outside helps) and pop them on a wire rack to cool down.

Once cooled, cut the cake in half (if in step 3 you used 2 cake tins, ignore this step).

Make butter cream icing, and spread this on the cooled cake along with some jam (I prefer raspberry), and dust with icing sugar to finish.