Victoria Sponge Cake

Classic and original has, I think, only one true representative in the world of cakes. Victoria Sponge Cake. It is possibly the most popular named cake in England and is made by beginners, enthusiasts and professionals all over the country. Whether you're a Brit yourself, or you settle further afield, this recipe can lead to you 100% success every time if you just follow the simple method and ingredients. Get baking, and as your beautiful sandwiches rise gloriously under the glaring heat of the oven, sit back and dream of the spongey layers sandwiched together with jewelled raspberry or strawberry jam along with a generous spread of seriously sweet and buttery butter icing. What could go all that wrong? 

Recipe: (cakes)

6oz butter

6oz caster sugar 

6oz self raising flour 

3 eggs

1tsp baking powder (heaped) 

Recipe: (filling)

2oz butter

5tbsp icing sugar 

3tbsp strawberry/raspberry jam 

Method:

All in one, of course. Simply put all of your ingredients in a large mixing bowl before using an electric whisk to combine them all into a thick, smooth cake batter. If you feel that your batter is slightly too thick then feel free to add a tbsp of milk to loosen it up a bit.

Divide your mixture evenly into two equally sized cake tins and bake for 20mins or until they start to come away from the sides. Your cakes should feel springy to the touch. 

Once the cakes are cooled, mix together 2oz of butter and 5tbsp of icing sugar before lathering onto one of the sandwiches. 

Spread the ruby jam over the other sandwich and stick the two together forming a brilliant marriage of two elegant yet simple layers of spongey, airy cake. Dust with icing sugar and serve for afternoon tea, dessert, or just a cheeky snack for midday when all else seems lost.