Giant Victoria Sponge Cake

Easter is approaching, so if that isn't a good enough excuse to start baking excess amounts of cakes and chocolatey things, I don't know what is! My mum told me yesterday that she was in desperate need for a good, moist, sweet and large slice of cake, she had been raving for days. She also told me that rather than buying her an Easter Egg this year, a giant Victoria Sponge would more than suffice!
Obviously I have the perfct recpe to prodce this for her, I must say, this recipe is one which I adore, it is also a recipe which can be transformed into a chocolate sponge by simply adding 3 tbsp. of cocoa powder! This cake is incredibly soft, mosit, and large. The rise is really good on this cake, its also one which is incredibly easy to make I find, as the ingredient measurements are all pretty much the same, easy to remember as well as being an easy method. This cake is a one bowl wonder, however I would advise that you use an electric whisk in order to combine all ingredients. You can fill the cake with butter cream or fresh cream, I tend to stick to fresh cream as with this type of cake I prefer it.

Ingredients

300g Self Raising Flour

300g Granulated Sugar

300g unsalted Butter

4 Eggs

4 tbsp. Milk

1 tsp. Baking Powder

1 tsp. Vanilla Essence

300ml Double Cream

200g Icing Sugar

1 Jar of Raspberry Jam

Method

1. Start by cracking all of the eggs in the mixing bowl and whisking for 3-4 minutes until double in size. Then pour into a jug and set aside.
2. Preheat the oven to 180oc and prepare 2 tins with greaseproof paper
3. In the mixing bowl whisk the butter and sugar until pale and fluffy, then gradually add the eggs in, vanilla essence and the baking soda.
4. Gradually add the flour in to the mixture, then add the milk.
5. Divide the mixtures between the two tins, smooth and place in the oven for 25-30 minutes. Use a cocktail stick or a knife to check the sponges are cooked. Do NOT over cook!
6. Once the sponges are cool: whip the double cream and add the icing sugar.
7. Spoon the desired amount of jam into a bowl and mix to loosen.
8. Spread the jam onto the bottom sponge, spoon on the cream, then place the second sponge on top.
9. Dust icing sugar on top to finish.