Victoria Sponge Cake

Ok so this one is a bit difficult for us, we usually make this in large quantities, so recipe would yield about  five 8" cakes. These cakes are light and fluffy and are best served with two cakes on top of each other with a nice layer of butter cream and jam in between...my mouth is watering already.

Ingredients:
680g butter
680g sugar
12 eggs
680g self rising flower
6 tsp of baking powder
6 tsp of vanilla
Begin by mixing together the butter and suger, then add the vanilla. Slowly add the eggs, alternating with flour and baking powder. It is really that simple. Grated this is a large recipe so a big mixing bowl (if you are up for the upper arm workout) or a large mixer would be best for this. After this you can cook it in individual 8 inch pans at 150C for 30 minutes, or until it reaches that nice golden brown.
After the cakes have cooled pick two and on the bottom one layer on the butter cream and then jam or berries or whatever you like really and place the second cake on top. Then you can sprinkle some powdered sugar on top. Look delicious huh? Well happy Baking everyone!
Ps. if you are in a real need for a large number of cupcakes, this recipe yields 160!