Jen’s victoria sponge

Wayne has provided specific timings for mixing in ingredients to help guide visually impaired readers.

SERVES 8 PREP 15 mins plus cooling COOK 25 mins EASY V

250g caster sugar

250g unsalted butter, softened,

plus a little extra for the tin

4 free-range eggs

250g self-raising lour

2 tsp vanilla extract

2 tbsp milk

3 heaped tbsp raspberry jam icing sugar, for dusting (optional)

1 Heat the oven to 180C/160C fan/ gas 4. Butter two 20cm round tins and line with baking parchment.

2 Beat the caster sugar and butter in a large bowl until the mixture is pale and fluy, about 5 mins. Beat in the eggs, one by one, for 15-20 seconds each time until the mixture is combined (about 3 mins).

3 Beat in the flour to combine for about 30 seconds, then the vanilla and milk for about 10 seconds.

4 Divide the mixture between the tins and bake for 20-25 mins. Check the sponges are baked by inserting a clean knife into the centre of each. If it comes out clean, they’re ready. If mixture clings to the knife, bake for 3 mins more, then check again.

5 Leave the sponges to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool for 1 hr. Spread the jam over the risen side of one of the sponges, then sandwich with the other sponge on top, same side up, and dust with icing sugar, if you like. Will keep for up to three days in an airtight container.

PER SERVING (8) 534 kcals • fat 29g • saturates 17g • carbs 59g • sugars 36g • ibre 1g • protein 8g • salt 0.4g