It was my brother's birthday yesterday and the perfect reason to make a full-sized cake.
The Victoria Sponge from this lovely book - in fact the first recipe I have tried from the Peyton and Byrne baking book though I have had it and looked through it regularly for a while:
A great traditional recipe and one based on weighing your eggs and then adding each of the the other ingredients in the corresponding weight. So a good one to do if you have a larger tin you need to bake in, like I did. ;)
It was a bit of a monster sponge, but it was just perfect for the occasion and for displaying my lovely Royal cake topper set!
Best enjoyed out in the garden with a nice cup of tea. And the jam inside had to of course be Tiptree strawberry conserve. :D
It got demolished rather well, and was deliciously moist inside.
Oh and I have to say, I was pleasantly surprised with how evenly it baked and rose - love my oven thermometer so much now, it has really proved its worth with recent baking efforts. :)