Victoria sponge cake

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.

Ingredients

·         225g/8oz butter or margarine, softened at room temperature

·         225g/8oz caster sugar

·         4 medium eggs

·         2 tsp vanilla extract

·         225g/8oz self raising flour

·         milk, to loosen

How to prepare

1.      Preheat the oven to 180C/350F/Gas 4.

2.      Grease and line 2 x 18cm/7in cake tins with baking paper.

3.      Cream the butter and the sugar together in a bowl until pale and fluffy.

4.      Beat in the eggs, a little at a time, and stir in the vanilla extract.

5.      Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

6.      Divide the mixture between the cake tins and gently spread out with a spatula.

7.      Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.

8.      Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.

9.      Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.