It has been a long time since I have made a simple Victoria Sponge cake. It was easy to make and tasted delicious.
200g self-raising wholemeal flour
1 tsp vanilla extract
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
I made some homemade strawberry jam and used the left over icing from the spice cake.