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My mum's perfect cake recipe

My mum is the baker in the family: I readily admit that her cakes are better than mine - she has that magic touch! But this recipe (her recipe) is foolproof - it works every time! I usually just sprinkle with icing sugar but the photo shows how I decorated it for the platinum jubilee!
Prep Time10 mins
Cook Time35 mins
Course: cake, Dessert
Cuisine: cake, dessert, sweet
Keyword: baking, cake, classicrecipe, dessert, victoria sponge
Servings: 12 slices

Ingredients

  • 4 eggs approximate weight 215g

All other ingredients (unless otherwise stated) are the same weight as the eggs

  • Unsalted butter softened
  • Caster sugar
  • Self raising flour
  • 2 tsp baking powder
  • 3 tbsp hand hot water

To finish off

  • 2 tbsp jam
  • 1 tbsp icing sugar

Instructions

  • Line 2 round cake tins
  • Preheat the oven to 180°
  • Break the eggs into a large bowl taking note of their weight
  • Add the butter sugar and flour to the eggs - you want the flour to be on top
  • Add the baking powder and then the water on top of that; leave it to fizz
  • Mix together unti you have a batter (take care not to over mix)
  • Split between the 2 prepared tins
  • Pop on the middle shelf of the oven and bake for 35 minutes **
  • Check the cakes are cooked through using a clean skewer
  • Transfer to a cooling rack
  • Once completely cool spread your jam on one half and then top with the other; sprinkle over the icing sugar

Notes

I tend to use small cake tins; if using larger, or if you want a bigger cake, just increase the eggs and then all the other ingredients follow!  
**A larger cake will take longer to cook.