Classic Victoria Sponge

The quintessential British sponge sandwiched with raspberry jam and dusted with sugar.

Ingredients

• 175g (6 oz) self-raising flour
• 1 teaspoon baking powder
• 175g (6 oz) soft butter
• 175g (6 oz) caster sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• For the filling: 4 tablespoons raspberry jam
• Caster or icing sugar, to dust

Directions

1. Pre-heat the oven to 170C (gas mark 3) and grease and line two 18cm (7 inch) sandwich tins.
2. Place the flour, baking powder, butter, sugar, eggs and vanilla in a bowl and whisk together until smooth and pale.
3. Divide the mixture between the two tins and level the surfaces.
4. Bake for about 30 minutes until risen, golden and springy, then cool in the tins briefly before turning onto a wire rack.
5. When completely cold, spread one sponge with the raspberry jam and place the other on top.
6. Dust the top with caster or icing sugar before serving.

Notes

Based on Delia Smith’s classic sponge; weighing eggs and using equal weights of the other ingredients guarantees an even rise.