I am really delighted you enjoyed your visit to Llwyn Cor and it was a real pleasure to meet you all.
Here is the recipe for the Victoria Sponge:
two greased 12" base lined with grease-proof paper cake tins.
Preheated oven 170 degrees.
12 ozs. of unsalted butter
12 ozs. of caster sugar
12 ozs of self-raising flour
6 free-range eggs (large)
two tea spoons of baking power
2 teaspoons of vanilla essence
Mix the butter and sugar together (I use a Kitchen Aid mixer) until they are nice a fluffy.
Add the eggs, one by one, whisking in between each addition.
Add the vanilla essence.
Sieve the flour and baking powder together and add to the mixture. I am inclined to beat the mixture very gently and not for too long (about three to four minutes).
Spoon the sponge mixture into the tins equally and bake in the preheated over for approximately 35minutes, but check before you remove them to make sure they are firm on the top.
Leave the sponges in their tins on a wire rack until they have cooled slightly and then remove them to cool completely before adding the filling.
I use one jar of good quality raspberry jam and 600mls of double cream whipped until nicely thickened but not solid.
Spread the jam on one of the sponges, followed by the cream and place the other sponge on top and sprinkle with sieved icing sugar.
I hope this is helpful and good luck.
very best wishes,