I wanted to share a very simple sponge cake for you to try. I have lots of ‘one bowl wonders’ on my page so I felt a cake that follows the same theme would be perfect. This is a simple variation of a Victoria sponge.
140g (5oz) soft margarine
200g (7oz) plain flour
170g (6oz) caster sugar
1.5 teaspoons baking powder
1 can Carnation extra thick cream (use can use any cream, or even frosting)
3-4 tablespoons jam
Plus some icing sugar for the top
Preheat the oven to 190C/375F
Like or grease two 17cm cake tins
Mix all the cake ingredients together (except the filling) until the batter is light and creamy. Spoon the mixture into two small sandwich tins (I used 17cm tins) and bake for 30 minutes.
Allow the cakes to cool in the tins for several minutes before turning out onto a wire rack. At this point the cakes can look deceptively thin, I usually worry at this stage.
When they are cool whip the cream. Spread the cream onto one of the cake halves, and spread the jam onto the other cake and sandwich together.
If you like you can sprinkle some icing sugar on the top of the cake.