The traditional recipe of the cake uses self-raising flour instead of the all-purpose flour that I use for Victoria Sponges. Self-raising flour has leavening agent and salt in small quantity that helps to raise the cake well. However, I find it easier to handle the cake with baking powder and baking soda, giving it a fluffy texture that makes a moist and tender crumb. If you choose to use self-raising flour, omit using the baking soda and use 1 teaspoon of baking powder.