Wing's Special Victoria Sponge Cake
|Soft margarine||100 Gram|
|Castor sugar||100 Gram|
|Self raising flour/Apricot jam||100 Gram (Or Your Favorite Flavor)|
|Icing sugar||1 Teaspoon (Leveled) (A Little)|
Take a knob of butter on a piece of kitchen paper and rub all round the insides of two 18 cm sandwich tins.
Add a teaspoon of flour to each tin and shake so that the flour sticks to the butter.
Put the margarine and castor sugar into a large mixing bowl.
Sit the bowl on a damp cloth and using a wooden spoon beat the mixture hard until it is soft and creamy.
Tap the middle of the egg on the edge of the bowl and pull apart the shell halves so the egg drops into the mixture.
Beat hard, add the second egg and beat again.
Sieve the flour into the bowl and stir it in.
Divide the mixture evenly between the two tins and spread round lightly with a palette knife.
Bake in a moderately hot oven (Gas No. 5 - 375°F - 190°C) for about 25 minutes.
Leave in the tins for a few minutes before carefully turning out onto a cooling wire.
When they are cold spread one half with jam and put the other half on top.
Sieve a little icing sugar over the cake and serve on a plate.