Lighter Victoria Sponge Cake

• 20 grams Butter, Melted
• 100 grams Plain Or All Purpose Flour
• 2-1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 70 grams Sugar
• 1 teaspoon Vanilla Sugar
• 1 whole Egg (large)
• 90 milliliters Sour Cream Or Yoghurt
• 1 Tablespoon Vegetable Oil
• 2 Tablespoons Jam Or Jelly (I Used Strawberry)
• Icing Sugar For Sprinkling (optional)

1. Preheat oven to 180u0b0C (355u0b0F) and grease a 6-7 inch cake tin.
2. Melt butter and set aside.
3. Mix flour, baking powder, soda, sugar and vanilla sugar together in a bowl.
4. Beat egg and add sour cream, oil and cooled butter. Pour into the dry ingredients and mix until well combined. Pour into the prepared tin and then using a knife, swirl the jam carefully into the batter.
5. Bake for around 18-21 minutes, until top is firm to the touch and an inserted skewer comes out clean. Cool in the pan for 10 minutes or so, then either turn out onto a wire rack, or remove the outside layer (if using a springform pan).
6. When completely cooled, sprinkle with icing sugar, or serve with a little cream or extra jam if you like. Enjoy!

butter, flour, baking powder, ubc, sugar, vanilla sugar, egg, milliliters, vegetable oil, icing sugar

Taken from tastykitchen.com/recipes/desserts/lighter-victoria-sponge-cake/ (may not work)