VICTORIA SPONGE

/ Serves 8–10

This is a delicious British teatime classic. I like to add whipped cream to the filling to make it really special, but if you are a traditionalist then just sandwich the layers together with jam. This recipe uses the old-fashioned way of measuring the ingredients. The flour, sugar and butter should each weigh the same as the four eggs in their shells.

PREP: 15 minutes

BAKE: 20–25 minutes

for the sponge:

4 medium eggs

the weight of the eggs in softened unsalted butter, plus extra for greasing

the weight of the eggs in caster sugar

the weight of the eggs in plain flour

2 teaspoons baking powder

to decorate:

100g raspberry jam (use more, if you like)

150ml whipping cream

icing or caster sugar, for dusting

equipment:

two 20cm cake tins

1. Preheat your oven to 180°C/Gas 4. Line the base of two 20cm cake tins with parchment paper and lightly butter the sides.
2. Cream the butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well.
3. Add the flour and baking powder and fold into the mixture until fully incorporated. Divide the mixture between the prepared cake tins.
4. Bake in the centre of the oven for 20 to 25 minutes. The sponge is ready when the top is golden and has slightly shrunk from the sides of the tins. Leave to cool in the tins for a few minutes before moving to a wire rack to cool.
5. Choose the best-looking sponge as your top layer, then lay the other one – top-side down – on your serving plate. Spread the jam over the bottom layer, and then whip the cream to soft peaks and spread over the jam. Place the other layer on top and dust with icing or caster sugar.