Lynda Bellingham's perfect Victoria Sponge

Lynda Bellingham’s Recipe for home made Victoria Sponge (not from ‘Marks and Spencer as in Calendar Girls!’  ) alongside Michelin Star Chef Thierry Laborde.  Lynda has created this recipe on behalf of MacMillan as part of their World's Biggest Coffee morning fund raising event taking place on September 25th 2009.  For more information go to www.macmillan.org.uk/coffee

Ingredients:
4oz butter
4oz caster sugar
2 large eggs
4oz self raising flour
A few drops of vanilla essence
For filling fresh whipped cream and strawberries

Pre-heat the oven to gas mark 3 (325o) (170o)

Recipe:
Take two 7 inch sponge tins and line with silicone paper.
Using a wooden spoon, cream the butter and sugar until it is light and fluffy.
Add one beaten egg at a time to the mixture, beating well after each one is added.
Fold in the sieved flour a little at a time with a metal spoon.
Divide equally into the two tins.
Cook in the middle of the oven for about 25-30 minutes.
Cool on a wire cooling tray before adding filling and sandwiching together.
Decorate the top with a few of the strawberries and cream.
Eat and enjoy.