1. Fit the metal blade. Put all the ingredients into the bowl and process for 10 - 15seconds or until the mixture forms a dough ball.2. If the dough is too soft to handle chill slightly, than press into a greased 18 x 25 cmswiss roll tin.3. Prick all over the surface with a fork and bake in a moderate oven 160° C (gas mark2/3) for 30 - 35 minutes or until lightly golden in colour.4. Cut the shortbread into fingers, allow to cool slightly in the tin, then remove to coolcompletely on a wire rack.Short breadPreparation: 5 min Cooking: 30-35 min102Serves 4-6103225g plain flour125g caster sugar50g cornflour175g soft butterDrops of Vanilla essence (to taste)DESSERTS DESSERTS1. Fit the main blade and place the butter, sugar, flour and baking powder in the mainbowl. Break in the eggs and process for 10-15 seconds, or until the cake is mixed. Youmay find it helps if you stop once to scrape down the sides of the main bowl.2. Turn into two bottom lined and greased 18cm sandwich tins. Spread evenly andbake in a moderate oven 175°C (gas mark 4) for 20-25 minutes or until risen, goldenbrown and firm to the touch. Cool on a wire rack.3. Sandwich the cold cakes together with the jam and sift a little icing sugar over the top.Chef’s tips: For a special occasion fill the cake with whipped cream and strawberries.Victoria sponge cakePreparation: 10 min Baking: 30 min Equipment: cake tin125g butter or margarine softened125g caster sugar125g self-raising flour1 tsp baking powder4 tbsp strawberry jam2 large eggsIcing sugar to dustServes 4110000010111100101000100100110101000001000010000000001100010000110000101000000110000010000010000000003333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333DDEDEDDDEEEEEDEEDEDEDDDEEEEDEDDDDEDEEEDDEDEEEEEDDDEEEDDDDEEEEEDDDDDEEDDEDDDEDEEDDDESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEERRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRTTTTTTTTTTTTTTTTTTTTTTTTTTTTRRRRRRRRRRRR SSSSSSSSSSSSSSSSSSSSSSSSSSSS