Victoria Sponge

Ingredients

• 250g self raising flour
• 150g caster sugar
• 1 tsp baking powder
• 1tsp vanilla
• 1/2 tsp white wine or cider vinegar
• 70ml vegetable or sunflower oil
• 200ml dairy free milk (I use oat milk)

Method

• Pre heat the oven to gas mark 5 or 180c.
• Put all of your ingredients in to a mixing bowl and beat together. I like to use a Norwegian flat whisk but a wooden spoon or regular hand whisk will be fine too! You need a smooth-ish batter (no lumps of flour thank you!)
• I then line two 7 inch cake tins (just the bottom) and split the mixture evenly between them.
• Pop the tins in to the pre-heated oven for 25 minutes.
• Take the cake out of the oven and leave it in the tin for a couple of minutes then transfer out to a cooling rack.
• Once the cakes are cooled you can fill with jam. I love strawberry or raspberry jam! If you are feeling luxurious you could even add cream or buttercream!

Tips and cheats

This cake can’t really get any easier! It is a chuck it all in give it a beat and bake kind of cake. I am sure Mary Berry wouldn’t approve but it works and the kids love it too. It keeps for a couple of days in a tin too (if there is any left!) Enjoy!