Victoria Sponge Cake

Method

• step 1

  Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 grease-proof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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.

• step 6

  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.

• step 7

  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.