Victoria Sponge

Ingredients

• 200 g softened butter
• 200 g caster sugar
• 250 g self-raising flour
• 2 tsp baking powder
• 5 medium eggs or 4 large eggs
• 1/2 tsp vanilla extract
• 300 ml double or heavy cream
• 1 1/2 tsp icing sugar, plus more for dusting
• 1 tsp vanilla extract
• 120 g strawberry or raspberry jam

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 190°C, grease two 20 cm sandwich tins, line their bases, and weigh the ingredients accurately before mixing.
2. Step 2.Beat the softened butter and caster sugar until very pale and fluffy, scraping the bowl so no dense butter remains at the bottom.
3. Step 3.Add the eggs one at a time with a spoonful of flour when needed, beating just until each addition disappears without curdling the mixture.
4. Step 4.Sift in the remaining self-raising flour and baking powder, add the one-half teaspoon vanilla, and fold gently until no dry pockets remain.
5. Step 5.Divide the batter equally between the prepared tins, level the surfaces, and bake for about 23 minutes until golden and springy in the center.
6. Step 6.Cool in the tins briefly, turn onto racks, remove the paper, and let both layers become completely cold before adding the cream.
7. Step 7.Whip the cream with 1 1/2 teaspoons icing sugar and 1 teaspoon vanilla to soft, spreadable peaks, stopping before it becomes grainy.
8. Step 8.Spread jam over one sponge, add the whipped cream, place the second layer on top without pressing, and finish with a light dusting of icing sugar.