Thermomix Victoria Sponge
Preheat oven to 180 or 160 for fan forced
Grease and line two 20cm cake pans with baking paper.
4 large eggs
Break eggs into the bowl and beat at 5 secs/speed 5
225g caster sugar
½ teaspoon vanilla essence
Add the sugar + butter + vanilla to the egg mix and Mix 40 seconds/speed 7
Add the butterfly and mix 3 minutes/speed 4
225g Self Raising flour
2 teaspoons baking powder
Mix at pulse speed 3-4 in pulses of about 3 seconds until mixture is smooth.
Scrape down the sides and mix once more. The mixture should be of a dropping consistency
Divide the mixture between the two tins and bake for 25 – 30 minutes.
Remove from the oven and allow to cool in the trays for about 5 minutes, then turn out onto a cooling rack.
When cake is cold, spread one cake with raspberry jam or whatever jam you prefer, and a layer of stiff whipped cream then top with the other cake. Maybe sprinkle with a little icing sugar.