Classic Victoria Sponge

Name: Classic Victoria Sponge
Yield: 8
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs; 225g self-raising flour; 1 tsp baking powder; 1 tsp vanilla extract; 4 tbsp raspberry jam; 200ml double cream, whipped; Icing sugar, to dust

Two light golden sponges sandwiched with raspberry jam and a cloud of cream. The cake every granny had a tin ready for.

Prep: 20 mins
Cook: 25 mins
Serves: 8
Difficulty: Easy

Method

Heat the oven to 180°C / 160°C fan / gas 4. Grease and line two 20cm sandwich tins.
Cream the butter and sugar together until pale and fluffy, about 4 minutes.
Beat in the eggs one at a time, adding a spoonful of flour with each to stop the mix curdling.
Fold in the remaining flour, baking powder and vanilla until just combined.
Divide between the tins, level the tops and bake for 25 minutes until golden and springy.
Cool in the tins for 10 minutes, then turn out onto a wire rack.
Once cold, spread one sponge with jam, top with the cream and sandwich together. Dust with icing sugar.