Classic British Victoria Sponge

1.Preheat the oven to 180°C (350°F) fan/gas mark 4. Grease and line two 20cm (8-inch) round cake tins with baking parchment.

2.In a large mixing bowl, cream the softened butter and caster sugar together until pale and fluffy, using an electric mixer on medium speed (about 4-5 minutes).

3.Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture begins to curdle, add a tablespoon of the flour to help bind.

4.Gently fold in the sifted self-raising flour and baking powder using a large metal spoon or spatula, taking care not to overmix to keep the batter light.

5.Add the milk and fold it in gently to loosen the batter slightly, which helps create a moist sponge.

6.Divide the batter evenly between the two prepared tins and smooth the tops with the back of a spoon or an offset spatula.

7.Bake in the preheated oven for 20-25 minutes, or until the cakes are golden, spring back when lightly pressed, and a skewer inserted into the center comes out clean.

8.Remove the cakes from the oven and allow them to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.

9.While the cakes cool, whip the double cream until soft peaks form. Do not overwhip to avoid turning it into butter.

10.Once the cakes are completely cool, spread the jam evenly over the top of one sponge layer.

11.Spread the whipped cream over the jam layer, then carefully place the second sponge on top to form a sandwich.

12.Lightly dust the top of the assembled cake with icing sugar for a classic finish.

13.Serve the Victoria Sponge on a cake stand or plate, ideally with a pot of tea for an authentic British teatime experience.