Not Butch Institute ones, those are trade secrets! This is a page for complimentary recipes.

Kate’s Victoria Sponge (great with hedgerow fruits or raspberry with vanilla jam and butter icing or cream)

6oz self raising flour, 6oz caster sugar, 6oz (about 3 large) eggs, 6 oz margarine or butter at room temperature.

If you have a food processor or Kenwood, put all the items in the bowl at once and hit go! Otherwise, cream the marg/butter and sugar together in a bowl.  Once smooth, add a couple of tablespoons of flour. Beat your eggs and add a little egg, then a little flour bit by bit until all ingredients are incorporated and the mixture is light and fluffy.

Bake at 350 F / 180 C/ mark 4 for 25-30 minutes depending on the size of tin used – 10 inch is a good first tin to buy. If you want to create a tall cake, increase the mixture by a couple of ounces all round and leave to cook for longer, or use an 8 inch tin.  If you want two cakes to placed on top of each other, use 4-6 oz of mixture in each tin to avoid it getting larger than a mouthful.

Wait until cool before attempting to add jam, cream or butter icing.  On a cake like this I usually use most of a jar of jam and a good 3-4oz of butter icing – but that’s just the way I like it!! Kate x