Classic Victoria Sponge Cake

For 2 servings

• Butter, softened150 g
• Caster sugar150 g
• Large eggs3
• Self raising flour150 g
• Baking powder1 tsp
• Vanilla extract1 tsp
• Strawberry jam4 tbsp
• Double cream, whipped100 ml
• Icing sugar, to dust

1. 1

   Preheat the oven to 180°C (fan 160°C). Grease and line two 18cm round cake tins with baking paper.

2. 2

   In a large bowl, beat the butter and sugar together until pale and fluffy, this takes about 3 to 4 minutes with an electric whisk, or a bit longer by hand.

3. 3

   Add the eggs one at a time, beating well after each addition. If the mixture starts to look curdled, add a spoonful of the flour to bring it back together.

4. 4

   Sift in the flour and baking powder, then fold in gently along with the vanilla extract, taking care not to knock out too much air.

5. 5

   Divide the batter evenly between the two tins and smooth the tops.

6. 6

   Bake for 20 to 25 minutes, until golden and a skewer inserted into the centre comes out clean.

7. 7

   Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

8. 8

   Once fully cooled, spread the jam over one sponge layer, then spoon the whipped cream on top. Place the second sponge layer on top and press down gently.

9. 9

   Dust with icing sugar before slicing and serving.