Classic Victoria Sponge Cake

Ingredients

• 225g unsalted butter, softened, plus extra for the tins
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 150g good-quality strawberry or raspberry jam
• 150g unsalted butter, softened (for the buttercream)
• 250g icing sugar
• Icing sugar, for dusting

Method

1. Preheat the oven to 180C (160C fan). Grease two 20cm round cake tins and line the bases with baking paper.
2. Beat the butter and sugar together for 4-5 minutes until pale, light, and fluffy — don't rush this, it's what makes the sponge rise well.
3. Add the eggs one at a time, beating well after each, adding a spoonful of the flour with the last egg if it looks like it's about to curdle.
4. Sift in the remaining flour and baking powder, and fold in gently with a large metal spoon until just combined. Fold in the milk and vanilla.
5. Divide the mixture evenly between the two tins and smooth the tops. Bake for 22-25 minutes until golden and springy to the touch — a skewer inserted into the centre should come out clean.
6. Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely before filling.
7. For the buttercream, beat the butter until smooth, then gradually beat in the icing sugar until light and fluffy.
8. Spread the jam over one sponge, top with the buttercream, and sandwich with the second sponge. Dust with icing sugar to finish.

Estimated per slice (1 of 10).