After blogging last night about my refusal to give up cake, I awoke this morning with a proper cake craving. Now I can’t bake, seriously, I once managed to burn my two year old son’s chocolate crispy cakes.

So imagine how pleased I was when my cake turned out like this…

So I decided to share the recipe, because in all honesty if I can bake it then anyone can.

Victoria Sponge

8oz butter

8oz caster sugar

4 medium eggs

2 tsp vanilla extract

8oz self raising flour

milk, to loosen

1.Preheat the oven to 180C/350F/Gas 4

2.Grease and line 2 x 7in cake tins with baking paper. Or use silicon baking tins like this and make your life loads easier.

3.Cream the butter and the sugar together in a bowl until pale and fluffy.

4.Beat in the eggs, a little at a time, and stir in the vanilla extract.

5.Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

6.Divide the mixture between the cake tins and gently spread out with a spatula.

7.Bake for 20-25 mins, or until golden brown on top and a knife inserted into the middle comes out clean.

8. Remove from the oven and leave for 5 minutes, then remove from the tin and place on a wire rack.

9.Sandwich the cake together with whatever you fancy. I went for butter cream and home made crabapple jelly (yeah I know I’m sounding smug now, sorry).