The perfect Victoria sponge

Fluffy, light and befitting a royal buffet – the Victoria sponge is one of Britain’s best-loved cakes.

SERVES 10 PREP 30min, plus cooling COOK 30min

• 225g (8oz) unsalted butter, softened, plus extra to grease

• 225g (8oz) self-raising flour, plus extra to dust

• 225g (8oz) caster sugar

• 4 medium eggs, beaten

• 1tbsp milk

• 6tbsp soft set strawberry jam, such as Bonne Maman

• 250ml (9fl oz) double cream

• Icing sugar, to dust

1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease two 20.5cm (8in) sandwich tins and line bases with baking parchment. Dust sides of each tin with flour (tap out excess).

2 Put the butter and caster sugar into a large bowl and beat together using a handheld electric whisk until pale and fluffy (about 3min). Gradually add the eggs, beating well after each addition (if the mixture looks as if it might curdle, mix in a few tablespoons of the flour).

3 Sift over the flour and fold together using a large metal spoon. Next, fold in the milk.

4 Divide the mixture equally between the sandwich tins and level the surface of each. Bake in the centre of the oven for 25-30min, or until the cakes are golden and spring back when lightly pressed. Leave cakes to cool in tins for 5min before removing from tins and cooling completely on a wire rack.

5 Spread the jam over the top of one of the sponge cakes. Next, lightly whip the double cream in a medium bowl and dollop over the jam layer. Top with the remaining sponge cake and dust with icing sugar. Serve in slices. GET AHEAD Prepare to end of step 4 up to a day ahead. Wrap the cooled sponges in clingfilm and store at room temperature. Complete recipe up to 2hr ahead.

PER SLICE: CALS 527; FAT 35G; SAT FAT 21G; CARBS 52G