Victoria Sponge

Ingredients

• 225 g unsalted butter, softened to room temperature
• 225 g caster sugar
• 4 (large) eggs, approximately 225 g total, at room temperature
• 225 g self-raising flour, sifted
• 1 tsp vanilla extract
• For the filling
• 4 tbsp raspberry jam, good-quality; spread-able consistency
• 150 ml double cream, whipped to soft peaks; or clotted cream
• To finish
• 1 tbsp icing sugar, for dusting

Method

1. 1
   Heat the oven to 180 °C. Butter two 20 cm round sandwich tins and line the bases with baking parchment. Weigh the tins empty and note the combined weight; you will need this in step 3.
2. 2
   Beat the softened butter and caster sugar together with an electric mixer for 5–7 minutes, stopping to scrape the bowl at least once. The mixture must become pale — almost white — and visibly doubled in volume. This is where the lightness of the crumb is built; under-creaming at this stage cannot be corrected later. The mixture is ready when it is very pale, fluffy, and holds a soft shape.
3. 3
   Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract. If the mixture shows signs of curdling, add a tablespoon of the measured flour before continuing. Fold in the sifted flour in two stages with a large metal spoon or spatula, cutting through the batter rather than stirring, until no streaks of flour remain and the batter falls in a slow, heavy ribbon from the spoon.
4. 4
   Divide the batter equally between the two prepared tins — weigh the filled tins against the empty-tin weights recorded in step 1 to ensure both layers are identical. Spread the surface level with an offset spatula. Both tins enter the oven on the same shelf. Bake at 180 °C for 20–25 minutes until the cakes are evenly golden, springy to a light touch at the centre, and a skewer inserted into the middle comes out clean.
5. 5
   Remove from the oven and allow to rest in the tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and leave the cakes to cool completely. The layers must be cold before filling; warm cake will melt the cream and cause the layers to slide.
6. 6
   Place one sponge layer flat-side up on a serving plate or cake stand. Spread raspberry jam across the cut surface, then spread the whipped or clotted cream over the jam on the same layer. Set the second sponge on top, flat-side down, pressing gently. The jam-and-cream filling should be clearly visible at the join when viewed from the side.
7. 7
   Dust the top surface only with icing sugar passed through a small sieve. Do not ice the top. The cake is ready to serve.