Mary Berry's simple Victoria sponge is perfect for serving with friends at teatime.
Makes 6-8 slices
- Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles.
- Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.
- Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
- Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.
- The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.
- Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife.
- When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.
This recipe is taken from: Baking Bible (BBC Books)
FOR THE SPONGE
- 225g soft butter
- 225g caster sugar
- 225g self-raising flour
- 2 tsp baking powder
- 4 large eggs
FOR THE FILLING AND TOPPING
- About 4 tbsp raspberry or strawberry jam
- A little caster sugar