Budget-friendly Mother's Day Treat: Victoria Sponge Cake

Mother's Day is just around the corner, and if you're looking for a thoughtful yet budget-friendly way to show Mum some love, I've got just the thing for you. How about surprising her with a homemade Victoria sponge cake? It's simple, delicious, and guaranteed to bring a smile to her face without emptying your wallet. Let's dive into how to whip up this delightful treat that's sure to make her day extra special.

Ingredients:

- 225g soft butter, plus extra for greasing tins

- 225g caster sugar

- 4 large eggs

- 225g self-rising flour

- 1 tsp baking powder

- 4 tbsp raspberry or strawberry jam

Method:

You will need 2 x 20cm / 8-inch sandwich tins

1. Lightly grease the sandwich tins, line the bottoms with baking paper, then grease the paper.

2. Combine all the cake ingredients in a large bowl. Beat well for about 2 minutes until smooth.

3. Divide the mixture between the prepared tins and level the surfaces. Bake in a preheated oven at 180°C (160°C fan) for about 25 minutes or until the cakes are well risen, golden, and springy to the touch.

4. Turn out onto a wire rack, peel off the lining paper, and leave to cool.

5. Sandwich the two sponges together with jam and sprinkle the top of the cake with caster sugar.

Tips:

Make ahead/store: This cake is best eaten on the day it’s made, but you can prepare the sponge cakes in advance and store them in an airtight container for up to two days. Just make sure to assemble and fill the cake with jam on the day you plan to serve it to ensure maximum freshness.