Victoria Sponge Cake
Ingredients
Cake
- 225 g unsalted butter, softened
- 225 g caster sugar
- 1 teaspoon vanilla essence
- 4 eggs, large
- 200 g self-raising flour
- 25 g cornflour
- 75-100 ml milk
Filling
- 50-100 g raspberry jam, good quality
- 225 g raspberries
- 142 ml double cream
- 50 g icing sugar, to dust
Method
Preheat the oven to 180C. Line the bases of the tins, except if loose bottomed. Cream the butter and sugar until very light and fluffy. Add the vanilla and then the eggs, one at a time with a spoonful of flour with each. Beat thoroughly after each addition. Fold in the rest of the flour and the cornflour. Once everything's incorporated, add a little milk if required.
Pour and scrape the batter into the tins and bake for about 25 minutes, until the cakes are beginning to come away at the edges and are springy to touch on the top. A knife inserted in the centre of the cakes should come out clean. Leave to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.
When ready to eat, place one cake on the serving plate, right way up. Spread the jam over the cake, and scatter the fruit on the top. Whip the cream until it's thickened, but still managable, and spread over the fruit. Place the other cake on top, and dust with icing sugar just prior to serving.