Classic Victoria Sponge

This teatime classic is a wonderfully simple and delicious cake that everyone will love. I know it's included in almost every baking book but it would be a crime to ignore it.

Ingredients

275g caster sugar

275g butter

4 large eggs

275g self raising flour

2 drops of vanilla essence

Strawberry or Raspberry jam

Method

1. Preheat the oven to 200 degrees Celsius

2. Blend the butter and sugar in a food processor until creamy.

3. Add the eggs, flour and vanilla essence then mix until smooth.

4. Pour evenly into 2 lined cake tins (approx. 3cm deep and 20cm wide).

5. Bake in the oven for 25 mins until golden.

6. Leave to cool, then fill with jam or butter icing.

For the butter icing:

Ingredients

140g butter, softened

280g icing sugar

1-2 tbsp milk

Method

1. Beat the butter in a large bowl until soft.

2. Add half of the icing sugar and beat until smooth.

3. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth.

4. Beat in the milk, if necessary, to loosen the mixture.