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Lorna's Victoria Sponge Cake
  Ingredienti: 110 gr burro a temperatura ambiente 110 gr zucchero 2 uova 110 farina auto lievitante Sbattere lo zucchero e il burro fino ad ottenere una pasta che si stacca facilmente dal cucchiaio. Separatamente sbatti le uova e lentamente aggiungile al composto. Setacciare la farina e poco alla volta aggiungerla, mescolando dall'alto verso il basso in modo da incorporare l'aria. Se il composto non si stacca facilmente dal cucchiaion aggiungere uno o due cucchiaini di acqua calda. Dividere il composto in due parti e mettere le teglie nel forno a 170° C per 20-25 minuti. Lasciare raffreddare e farcire a piacimento English Version Ingredients: 110g butter at room temperature 110g caster sugar 2 large eggs 110g self-raising flour In a medium-sized bowl cream the butter and sugar together until you have a fluffy mixture that drops off the spoon easily Then in a separate bowl, beat the eggs and add them a little at a time, beating well after each addition Sieve the flour on a plate, then lift the sieve high above the bowl and sift about a quarter of it on to the mixture .Then repeat this until all the flour is incorporated: lifting the sieve up high above the bowl will ensure the flour gets a good airing before it reaches the mixture. Now you should have a mixture that will drop off the spoon easily if not, add one or two teaspoonfuls of hot water Divide the mixture equally between the prepared tins . Place them on the centre shelf of the oven, and they'll take about 25-30 minutes to cook at 170°C You have to be patient and not to have crafty peeps halfway through: a sudden rush of cold coming into the oven can cause the cakes to sink. 
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