Classic Victoria Sponge

Instructions

1. Preheat oven to 180 °C. Grease and line two 20 cm round cake tins with baking paper.
2. Beat the butter and caster sugar with an electric mixer until pale, light and fluffy — at least 5 minutes. This long beating is the secret to a light sponge.
3. Add the eggs one at a time, beating well after each. If the mixture looks like it might curdle, add a tablespoon of flour with the last egg.
4. Sift in the flour and baking powder. Fold in with a large metal spoon using figure-of-eight motions — stop as soon as no streaks of flour remain. Fold in the vanilla and milk.
5. Divide the batter evenly between the two tins and level the tops with a palette knife.
6. Bake for 20–25 minutes until golden, well-risen and a skewer comes out clean. The sponges should spring back when lightly pressed. Cool in the tins for 5 minutes before turning onto a wire rack to cool completely.
7. Lightly whip the double cream to soft peaks. Spread the jam over the flat side of one sponge. Spread or pipe the cream over the jam. Place the second sponge on top. Dust generously with icing sugar. Serve within 2 hours of assembly.

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