Baking a basic cake is actually jolly easy. It’s one of the fundamentals of learning to cook in food technology or home economics lessons. For a victoria sponge sandwich – a very plan cake, this method has never failed me: Turn on oven to 160 deg c and put shelf in middle position. Line 2 x 8 inch (20cm) sandwich tins. Beat 3 large eggs, 6 oz butter or margarine, 5 oz caster sugar, together in a mixing bowel, sift over 7 oz self raising flour and quarter teaspoon of baking powder. When fluffy & pale, share between the two pans. When oven has reached temperature cook for 20 – 24 mins. They are done when evenly brown and a skewer inserted comes out clean with no residue. It should also bounce back to full shape if a finger tip is pressed onto centre of cake. Take out and stand pans on rack. Once cold, remove from pans and fill with jam and/or butter cream, or fresh cream. Voila, one perfect cake!
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