Victoria Sponge Cake

Method

1. 1

   Step 1

   Heat the oven to 350°F (180°C / Gas 4), or 320°F (160°C) fan, with a rack in the center. Lightly grease two 8-inch (20 cm) round cake pans / tins, at least 1½ inches (4 cm) deep, and line their bases with parchment paper.

2. 2

   Step 2

   Put the softened butter and superfine / caster sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed for 4–5 minutes, scraping down the bowl halfway through, until very pale and fluffy.

3. 3

   Step 3

   Beat the eggs lightly in a jug, then add them to the butter mixture in 6–8 small additions, beating on medium speed for about 20 seconds after each addition. Scrape down the bowl as needed; if the mixture starts to curdle, beat in 1 tbsp of the measured flour.

4. 4

   Step 4

   Add the remaining flour in two batches, folding gently with a large metal spoon or flexible spatula just until no dry streaks remain. Fold in the milk to make a soft batter that drops slowly from a lifted spoon; avoid beating at this stage.

5. 5

   Step 5

   Divide the batter equally between the prepared pans and gently level the tops. Bake side by side for 22–25 minutes, leaving space between the pans for air to circulate and keeping the oven door closed for the first 20 minutes.

6. 6

   Step 6

   Check that the cakes are golden, spring back when lightly pressed in the center, and have begun to pull away from the sides. A skewer inserted into the center should come out clean; if wet batter clings to it, bake for another 2–3 minutes and check again.

7. 7

   Step 7

   Leave the cakes in their pans for 10 minutes, then gently turn out onto a wire rack and peel away the parchment. Turn them right side up and leave to cool completely, about 1 hour, before filling.

8. 8

   Step 8

   Pour the chilled cream into a clean mixing bowl and beat on medium speed for 1–3 minutes, checking frequently, until it holds soft peaks. Stop when the cream is spreadable and a lifted peak gently bends over; overwhipping will make it grainy.

9. 9

   Step 9

   Place one cake layer, flat side up, on a serving plate and spread with the raspberry jam, leaving a ½-inch (1 cm) border. Spoon the whipped cream over the jam and spread gently, then set the second cake on top without pressing down hard. Sift the powdered / icing sugar over the top and cut into 8 slices to serve.