Superspongy One-stage Victoria Sandwich

Yesterday I made a Victoria sponge cake, just to finish a jar of raspberry preserve we had. I made it with clotted cream, as a traditional English cake deserves to be made with the authentic products of the country. The recipe is from the book "Afternoon Teas...". It is a very good book to get into the sweet side of English gastronomy. All the recipies are very authentic and easy to do, so ideal for anyone who wants to replicate their Grandma's puddings or for us foreigners, to whip up a taste of Britain whenever we feel like it.


Ingredients:
175grs self-raising flour
175grs softened butter
175grs sugar
3 eggs
a pinch of salt
caster sugar to decorate

For the filling:
raspberry jam
clotted cream (or whipped double cream or buttercream)

Baking:
Pre-heat oven at 180 C.
The recipe calls for throwing all the ingredients together. However, I just did it the way I normally bake cakes: cream butter and sugar together, then mix the eggs in and after that incorporate the flour, and then the sugar. Beat very well at each stage, because that is what it makes the cake superspongy.

For a sandwich cake like this, there are always two options: you either make it in two "thin" tins, or in a highish tin. With option one, once the cake is made and cold, you just have to spread the clotted cream and raspberry on and put the other half on. With option two, you just have to cut the cake in half once it's cold as well, and spread the filling. Don't forget to use cooking parchment or to butter the tin before putting the batter in.

Bake for 20 minutes if using the sandwich tins, 30-35 for the high one I guess- I would check after the first 20 minutes, or go by the rule of "if smit smells, we might have to take a peek at it".
To decorate, just sprinkle some icing sugar- I used a strainer to do so.

What a loooooooooong post. Sorry!!:P Enjoy!!