Victoria Sponge

Method

1. 1

   Prepare the tins

   Heat the oven to 180°C conventional or 160°C fan. Grease two 20 cm round cake tins and line their bases with baking paper.

2. 2

   Beat the butter and sugar

   At room temperature, about 8 minutes, beat the softened butter and caster sugar in a bowl until pale and fluffy.

3. 3

   Add the eggs

   Beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.

4. 4

   Fold in the dry ingredients

   Off the heat, sift in the flour and baking powder, then fold gently until just combined. Fold in the milk.

5. 5

   Divide the batter

   Divide the batter evenly between the tins and level the tops without pressing it down.

6. 6

   Bake the sponges

   Bake at 180°C conventional or 160°C fan for 20 to 25 minutes, until golden, springy to a light touch and a skewer inserted in the centre comes out clean. Avoid opening the oven during the first 20 minutes.

7. 7

   Cool the sponges

   At room temperature, leave the sponges in their tins for 5 minutes, then turn them onto a wire rack and remove the paper. Cool completely, about 30 minutes, before filling.

8. 8

   Whip the cream

   With no heat, whisk the chilled cream, icing sugar and vanilla for 2 to 3 minutes until it holds soft peaks.

9. 9

   Fill the cake

   With no heat, spread the raspberry jam over one sponge, then spread the whipped cream on top. Place the second sponge over the filling and dust with icing sugar.

10. 10

    Serve

    Serve straight away or chill briefly until ready to serve.

Tips

• Check the oven has reached temperature before baking so the sponges rise evenly.
• Use a spoonful of flour when adding the eggs if the mixture starts to curdle.
• Stop whisking as soon as the cream holds soft peaks; over-whipped cream can become grainy.
• Let the sponges cool fully before filling so the cream stays firm.

Swaps

• Use another smooth fruit jam in place of raspberry jam.
• Use vanilla bean paste in place of vanilla extract.

Storing

Keep covered in the fridge and eat within 2 days; bring to room temperature before serving.