Classic Victoria Sponge
230 g soft butter
220 g sugar
2 tsp. vanilla sugar
4 eggs
200 g flour
25 g maizena (corn starch)
2 tsp. baking powder
1 tsp. baking soda
3 tbsp. milk
Beat the butter with the sugar, add the eggs, the dry ingredients and then the milk.
Pour the batter into a 20 cm. mould. The cake will rise a lot, so don’t fill the mould entirely. Bake for 20 minutes at 160 degrees Celsius, until a skewer comes out clean.