Joanna's Cookbook: Victoria Sandwich

Ingredients :
4 oz Butter
4 oz Caster Sugar
2 Eggs (beaten)
½ tsp Vanilla
4 oz self-raising Flour
pinch of Salt
Jam and Icing Sugar to fill/ decorate
Method :
Cream the butter and sugar.
Add the eggs, a little at a time.
Stir in the vanilla.
Sift the flour and salt and fold into the creamed mixture with a metal spoon.
Turn in two greased 7 inch sandwich tins.
Bake at 180°C for about 25 minutes until golden brown and springy to the touch.
When cold, sandwich together with a layer of jam.
Dust the top with sifted icing sugar.
Notes :
Make a lemon sponge by adding the grated rind of a lemon to the cake mixture.
Fill with lemon curd.
Fill with jam and a thick layer of whipped cream for a French jam sandwich.
To make a chocolate sponge, replace 3 tbs of flour with cocoa and fill with chocolate buttercream or fresh cream.