A fantastic Victoria sponge can be the best cake. Light and fluffy, jam centre, nothing beats it.
This recipe is as light as it gets. I think the real trick to getting a light vic sponge is soft butter to start.
In this recipe I have used half rice flour and half potato flour in place of the self raising flour. I have added a teaspoon of baking powder and half a teaspoon of xanthar gum.
It is wonderful. I have fought off the urge to eat the whole thing!!
115gm caster sugar
115gm self raising flour
2 tablespoons of water
Beat butter and sugar til light and fluffy. Make sure the butter is really soft before starting.
Beat eggs in a bowl. Slowly add eggs a tablespoon at a time to the butter mix, continue beating butter each time you add the egg.
Sieve flour into mix, mix through and then add water, mix again.
Pour into the sandwich tin (lined with paper and greased).
Bake at 180-200degrees for 20 min or until golden brown.