Fergie Rox

I've always loved Baking, it's one of them things that makes me so happy but finding the time can be hard when you have a full time job, a Dog to walk and life to be getting on with. As I don't have a huge family there are always leftovers, not because they're not tasty little delights but there aren't enough mouths for non to get wasted, So sometimes it feels like a huge waste unless there is an occasion, and it's Easter so there definitely is.
From a young age my Nan taught me how to make the basic Victoria Sponge Cake and it's still my favourite, whether it be homemade or shop bought from M&S (they do the best).

This recipe is my Nan's basic recipe and over the years I have tweaked a few little things to make it my own.
First is the ingredients: You'll need...

For the Cake:
250 grams of Self Raising Flour
250 grams of Stork Butter
250 grams of Caster Sugar
4 medium Eggs

For the Filling:
Your favourite Jam- (whether it be seeded or unseeded)
Extra thick double whipped cream. (Don't get Elmlea- as it doesn't whip)
A packet of Strawberries.
You will need 2 cake tins around 25cm.

Start by preheating the oven to 180 degrees and greasing your baking tins so the mixture doesn't stick to the tin when baked.

Beat together your butter and caster sugar, once this is all mixed together crack open the 2 eggs (no egg shells) and mix.

Then sieve in your self raising flour in small amounts whilst constantly mixing.

By this point you may have a small Poodle trying to nick all your cake mixture.... naughty Poodle!!

Once all mixed together, your mixture consistency should be able to drop off the spoon into your pre greased tin. Separate your mixture into two and then plop all of one half of your mixture into one tin and the rest into the other.

Bake both of these for around 25-30 minutes. Once the time is up--- Do the Knife test.

(This test is to see if the Cake is cooked- stick a metal Knife into the centre of the cake: when pulling the knife out no mixture should be on the knife, if it is then put back in the oven for 5-10 minutes longer then try again)

Once all baked leave to cool completely, this part is crucial ! Otherwise all the filling your about to put in will just leak out the sides (and no one wants a soggy Cake)

Whilst waiting to cool, cut your strawberries, take the tops and leaves of and cut down the centre.

Once this is done put to one side and start whipping your Cream until thick.
Once the Cream is thick take 4 Strawberries and slice finely then mix into your Cream.

When the 2 Cakes are cool, take one and slather a nice thick layer of jam all over and then add a
big dollop of Cream.