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Joy’s Victoria Sponge Sandwich

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3 large eggs
175g(6oz) softened butter
175g (6oz) castor sugar
175g (6oz) self raising flour
1&1/2 tsp level baking powder
2x18cm greased and lined sanwich tins

1. Preheat oven 180C grease and 2 sanwich tins and line with parchment paper, measure out the butter, sugar, eggs, flour and baking powder in a large bowl beat until thoroughly blended. Divide mixture evenly in the tins and level out.
2. Bake in preheated oven about 25 minutes or until risen and the tops of the cake springback when lighly pressed with finger.
3. Leave to cool in the tin for a few minutes then turn out , peel off parchment paper cool completely on wire rack .
4. When completely cool, sandwich the cakes together with jam sprinkle with castor sugar to serve.
Note : you can also spread cream on top of jam for added delicious taste …

Recipe by : Mary Berry the queen of baking ..BBC goodfood
Prepared, tried and tested by : Joy Martin Smyth

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