EASY VICTORIA SPONGE

Ingredients:

220g plain flour, sifted
4 tsp baking powder, sifted
160ml Seabanks rapeseed oil
220g caster sugar
4 large eggs
A good squeeze of Vanilla bean paste or 4/5 drops of vanilla extract

Method:
  1. Preheat your oven to 170ºC/150ºC fan /gas mark 3. Grease and line 2 x 20cm round cake tins.
  2. Put all the ingredients into a large bowl or food processor and mix until you have a smooth, creamy mixture. Use a hand-held electric mixer if you have one.
  3. Divide the mixture equally between the two tins.
  4. Cook for 30 minutes or until golden and coming away from the sides of the tin.
  5. Turn the sponges out on to a cooling rack and remove the lining.
  6. Fill with jam (and whipped cream if you wish), with a sprinkling of icing or caster sugar on top.
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