Recipes

Chocolate Victoria Sponge

4 OZ margarene, 4OZ sugar (caster preferably but hard to get in USA), 2 large eaten eggs, 3OZ Self Raising flour, 1 OZ cocoa powder

Butter Icing

3 OZ butter, 8OZ confectioner's sugar (Icing sugar in UK), 2 tbsps milk

1) Grease and/or baseline 2 7" sponge tins
2) Pre heat overn to 350 degrees
3) Cream the marg and sugar together until light and fluffy. Use a wooden spoon to do this. If you are American you will want to use a handmixer. This is not as traditional clearly but it will do....
4) Gradually beat in the eggs adding a little flour/cocoa each time.
5) Using a metal spoon, lightly fold in the remaining flour.
6) Divide the mixture equally between the prepared tins.
7) Smooth the tops.
8) Bake on the center shelf for 20-25 minutes.
9) The surface should dpring back when you press lightly on it.
10) Cool for 2-3 minutes in the tin then turn out on to a wire rack

For icing, place all the ingredients in a mixing bowl and beat together for 2-3 minutes. Obviously, wait until the cake is cool until you ice it!!