Bake the CAKE

THE PERFECT VICTORIA SPONGE

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

Preparation 30 minutes, plus cooling Cooking about 30 minutes 225G UNSALTED BUTTER, SOFTENED, PLUS EXTRA TO GREASE 225G SELF-RAISING FLOUR, PLUS EXTRA 225G CASTER SUGAR 4 MEDIUM EGGS

1 TBSP MILK

6 TBSP LOOSE STRAWBERRY JAM 250ML DOUBLE CREAM ICING SUGAR, TO DUST

1 Preheat the oven to 180°C (160°C fan) gas mark 4. Lightly grease two 20.5cm sandwich tins and line the bases with baking parchment. Dust the 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. Gradually add the eggs, beating well after each addition (if the mixture looks as if it might curdle, mix in a few tablespoons of flour). 3 Sift over the flour and fold together using a large metal spoon. Next, fold in the milk. 4 Divide the mixture between the tins and level the surfaces. Bake in the centre of the oven for 25-30 minutes or until golden. Leave to cool in tins for 5 minutes before removing and cooling on a wire rack. 5 Spread the jam over one cake. Whip the cream in a bowl and spread over the jam. Top with the other cake; dust with icing sugar.