Victoria Sponge

Ingredients

225g (8oz)	butter (room temperature) plus extra for greasing
225g (8oz)	caster sugar
225g (8oz)	self-raising flour
2 level tsp	baking powder
4	large eggs
	For the filling and topping:
about 4 tbsp	raspberry or strawberry jam
	a little caster sugar, for sprinkling

Prepare the tins

Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Cut 2 baking parchment circles, grease the sandwich tins with butter and put the circles inside. Grease the circles. The tins must be greased evenly, or the cakes will not rise properly.

Make the mixture

1. Place the butter in a large bowl, then add the caster sugar, self-raising flour, and baking powder. Crack the eggs one at a time and add to the bowl. 

2. Using the electric mixer on a slow speed, beat for minutes, or until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.

3. Divide the mixture equally between the prepared cake tins and level the surfaces with a palette knife or spatula, smoothing it over the surface of the two cakes.

Bake and assemble the cake

1. Bake both cakes for 20–30 minutes. When done, they will shrink away from the sides and the tops will spring back if pressed. Cool for 2 minutes; loosen the edges with a knife. 

2. After about 10 minutes, push the cakes out of their tins on their bases, invert them onto a thick tea towel, and remove the bases. Cool the cakes the right way up on a rack.

3. Soften the jam with a spoon and when the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, (if you want to, you can also include whipped or buttercream on top of the jam) put the other layer on top, and sprinkle with caster sugar.