Victoria sponge cake

The quintessential British tea-time cake – two layers of light sponge sandwiched together with jam and vanilla whipped cream, dusted with icing sugar.

• 225 g softened butter
• 225 g caster sugar
• 4 eggs
• 225 g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 4 tbsp strawberry or raspberry jam
• 300 ml double cream
• 1 tbsp icing sugar plus extra for dusting
• 1 tsp vanilla extract

Method

1. 1
   Beat butter and sugar until pale and fluffy. Beat in the eggs one at a time.
2. 2
   Fold in the flour and baking powder. Add the milk to loosen.
3. 3
   Divide between two greased 20 cm sandwich tins. Bake at 180°C for 20–25 minutes.
4. 4
   Cool completely on a wire rack.
5. 5
   Whip the cream with icing sugar and vanilla to soft peaks.
6. 6
   Spread jam on the bottom layer, top with whipped cream. Place the second layer on top. Dust with icing sugar.