Victoria Sponge

🔥 Prep

• Sift the 200 g flour into a bowl to remove any lumps.
• Soften the 200 g butter at room temperature until it is pliable but not melted.
• Measure out the 200 g sugar and have it ready.
• Crack the 4 eggs into a small bowl, whisk lightly to break the yolks.
• Measure out the 100 g jam and have it ready for filling.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F) and grease two 20 cm round cake tins, lining the bases with parchment paper.
• 2. In a large bowl, cream together the 200 g softened butter and 200 g sugar until pale and fluffy, about 3–4 minutes on medium speed (or using an electric mixer).
• 3. Add the 4 eggs one at a time, beating well after each addition, about 30 seconds per egg.
• 4. If the mixture begins to curdle, stir in 1 tablespoon of the sifted flour.
• 5. Fold in the 200 g sifted flour using a spatula, mixing just until combined, about 1 minute.
• 6. Divide the batter equally between the prepared tins and smooth the tops with a spatula.
• 7. Bake in the preheated oven for 20–25 minutes, until the sponges are golden brown and a skewer inserted into the centre comes out clean.
• 8. Remove the tins from the oven and let the cakes cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.
• 9. Once completely cool, spread the 100 g jam over the flat side of one sponge, place the second sponge on top, and optionally dust with a little powdered sugar.

🔥 Serve

• Slice the Victoria sponge and serve on a plate with a pot of hot English tea.
• Accompany each slice with a dollop of whipped clotted cream or vanilla custard if desired.
• Pair with fresh strawberries or raspberries for a fruity contrast.
• Optionally dust the top with a light sprinkle of powdered sugar before serving.