The first recipe I tried was Victoria Sponge Cake:
It was delicious! And super easy!
The problem with the cookbook is that it's British. Which means everything is in grams, nothing in cups or teaspoons or tablespoons. If you don't already have a kitchen scale, you'll probably need one to make this cake, and the next one I'm posting.
Victoria Sponge Cake
Butter- 175g (6 oz), softened
Caster sugar- 175g (6 oz)
Eggs- 3, beaten
Self-raising flour- 175g (6 oz)
Pinch of salt
Raspberry jam- 1 jar (book recommended 3 tbsp but I like it extra jam-y :)
Powdered sugar- 1 tbsp (for sprinkling on top)
1. Cream butter and sugar in a medium mixing bowl with a wooden spoon or whisk until it is pale in colour and light and fluffy.
2. Add eggs a little at a time, mixing well after each addition.
3. Sift flour and salt and carefully add to the mixture.
4. Divide mixture into greased and lined cake pans (8 or 9 inches), and bake at 350 degrees F for 25-30 minutes, until well risen, golden brown, and beginning to shrink from the sides of the pan.
5. Remove from oven and allow to stand for one minute, then turn the cakes out onto a clean tea towel, remove paper, and invert onto a wire rack.
6. Once the cakes are completely cool, spread jam on bottom layer and sandwich layers together, then sprinkle with sugar.