Victoria Sponge that I baked today to try out the recipe, making one in June for the Jubilee, so testing this one tonight with Alex- put the earl grey tea on !

225 gms of Castor Sugar
225 gms flour self raising
125gms butter or Olivio
5ml teaspoon olive oil dash of almond essence
5 medium organic free range farm eggs.

Finest strawberry jam - best one is French "Bonne Maman"

Cream sugar and butter
Sieve flour add olive oil, and almond essence.

mix well into batter

Pop in non stck cake tin bake for 25 mins 190 degrees

When cool fill with the Jam and yummy Scottish Double cream whipped with a dram of drambue added for extra kick.