Victoria Sponge

Preparation time: 20 mins

Cooking time: 30 mins

Overall cooking time: 50 mins


8oz Self raising flour
8oz Caster sugar
8oz Stork margarine
4 medium sized free range Katy Cruickshank eggs
Galloway lodge raspberry jam
Butter icing or freshly whipped cream
Castleton Farm Strawberries


Grease and line 2 X 8” round baking tins. Cream margarine and sugar until light and fluffy.
Gradually add half of sifted flour and two eggs to margarine and sugar and mix well add the rest of the sifted four and the two remaining eggs and mix well.
Divide the mixture between the two baking tins ensuring the mix is as smooth as possible on the top.
Bake in the oven at 160 degrees for approximately 30 minutes.
Remove from oven and allow to cool. Once cooled, spread the bottom sponge with the butter icing/cream and jam and then place the other half on top.
Sprinkle with icing sugar or whipped cream and cut strawberries to decorate.