Victoria Sponge

Courtesy of 'Million Menus' published by Parragon Books

Prep Time 10 mins plus 20 mins cooling
Cook Time 25-30 mins
Serves 8

175g butter, softened, plus extra for greasing
175g self raising flour
1 tsp baking powder
175g golden caster sugar (ordinary caster sugar can be replaced)
3 eggs
Filling
3 tbsp raspberry or strawberry jam
600ml double cream (I only used 300ml), whipped
16 fresh strawberries, halved
caster sugar, for dusting

1. Preheat oven to 180C, then grease and line the bases of 2 x 20cm round sandwich tins. Sift the flour and baking powder into a bowl and add the butter, sugar and eggs. Mix together, then beat well until smooth.

2. Divide the mixture evenly between the prepared tins and smooth the surfaces. Bake in the preheated for 25-30 minutes, or until well risen and golden brown, and the cakes feel springy when lightly pressed.

3. Leave to cool in the tins for 5 minutes, then turn out and peel off the lining paper. Transfer to wire racks to cool completely. Sandwich the cakes together with the raspberry jam, whipped double cream and strawberry halves. Sprinkle the caster sugar on top and serve.

I only have one 20cm cake tin, so I had to make one; let the tin cool, clean and reuse it so it took a little longer to make - but definitely worth it!