About this recipe: I'll never go back to using butter in my Victoria sponge. This is what makes it different to your average cake mixture. And it's super easy. Whisks at the ready!
It is crucial to fold the flour into the egg mixture gently, so as not to knock all the air out of them. Also, I use a silicon spatula to fold in the flour, plus its great for getting every last drop of mix out of the bowl.