CREATIVE RECIPES AND COOKING TIPS: VICTORIA SPONGE CAKE

VICTORIA SPONGE CAKE

Serves: 6-8
Prep time: 20 minutes, plus cooling time
Cook time: 20-25 minutes
You will need

110g caster sugar
110g butter
2 medium organic eggs
110g self-raising flour, sifted twice
3 tbsp good-quality raspberry jam
150ml double cream
Granulated sugar for dusting
2 x 18cm/7in tins, preferably loose bottomed

LET`S GET STARTED:

1. Preheat the oven to 190°C/375°F/Gas mark 5. Grease the sides and base of the tins with butter and line the base with baking paper cut to fit, then dust the sides of the tin with flour.
2. Cream the sugar and butter together with a wooden spoon or electric mixer, until soft and fluffy. Crack in the eggs one at a time, beating well between each addition, until the mixture is smooth. Don’t worry if it curdles a little.
3. Sift the flour again, this time over the mixture, adding about a third at a time and folding it in with a large metal spoon, until smooth. Distribute the mixture equally between the two tins and spread as evenly as possible, to within about 0.5mm of the edge of each tin.
4. Bake for 20 to 25 minutes, until golden, and just beginning to shrink a little from the sides of the tin. Cool in the tin for 10 minutes, turn out and remove the paper. Place on a wire rack, top side up, to cool completely.
5. Spread the jam on the top side of one of the cakes, right to the edge. Whip the cream, until just holding a shape and spread on top of the jam. Put the other cake on top and dust liberally with granulated sugar.

Tips: Before you start, soften the butter in a warm place, but not so hot that it turns oily. Cutting into chunky cubes helps. If the mixture (butter and sugar before adding eggs in step one) is a little stiff, add a tablespoon of milk to loosen it up.