The best Victoria sponge

Martha takes the nation’s favourite teatime treat and recommends it to novice bakers.

Ingreadient

• 225g salted butter, cubed and at room temperature, plus extra for greasing
• 225g caster sugar, plus 1 tsp to sprinkle
• 4 British Blacktail Free Range Large Eggs, at room temperature
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp whole milk
• 200ml double cream (optional)
• ½ x 340g jar raspberry jam

Step by step

1. Preheat the oven to 180ºC, gas mark 4. Generously grease 2 x 20cm round sandwich tins with butter and line the base of each with baking parchment. Test if the butter is soft enough by pressing it with the back of a spoon – it should squish easily.
2. Place the softened butter and 225g sugar into the bowl of a stand mixer, or use a large bowl and electric hand mixer. Cream together until pale and fluffy. The colour should change from yellow to almost white. This takes around 5 minutes.
3. Add the eggs, 1 at a time, beating well after each addition, until combined. Mix together the flour and baking powder in a separate bowl, then fold through the wet mixture using a spatula. Stop mixing as soon as the mixture is smooth. Stir through the milk to make the batter slightly easier to spread.
4. Divide the mixture between the tins and level the top with a spatula. Bake in the centre of the oven for 25-30 minutes, until the sponge is golden on top and well risen. A skewer inserted into the centre should come out clean. Let the sponges cool for 10 minutes in the tins, then transfer onto a wire rack to cool completely. Pick the best-looking sponge for the top, and keep it top-side up so it doesn’t pick up the rack markings.
5. If using, whip the cream into soft peaks. Spread the jam over the bottom layer of sponge, then top with dollops of the cream. Sandwich the top layer gently onto the top, sprinkle with sugar and serve immediately. This cake is best eaten on the day of making.