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Victoria Sponge Cake
- knob of butter, melted
- 225g/8oz butter, softened
- 225g/8oz caster sugar
- 4 large free-range eggs
- 225g/8oz self-raising flour, sifted (you may need a bit extra)
- For the filling
- 6 tbsp good-quality strawberry jam
- 300ml fl oz double cream, lightly whipped
- To serve,
- Icing sugar, for dusting
Directions:View on BBC Good Food
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