Classic Victoria Sponge Cake

Step 1

Preheat oven to 160°C fan / 180°C conventional.

Step 2

Lightly grease two 8-inch round cake tins with butter and line the base with greaseproof paper.

Step 3

In a large mixing bowl, cream the margarine and caster sugar until light and fluffy

Step 4

Add the eggs one at a time, mixing well after each.

Step 5

Fold in the flour and milk to make a smooth cake mixture.

Step 6

Divide the cake mixture evenly between the tins and bake for 40-45 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.

Step 7

Leave to cool for 15 minutes in the tin, before turning out onto a wire rack and cooling completely.

Step 8

Whip the cream using an electric whisk until it reaches soft peaks (this will take roughly 5 minutes). The texture should look like soft, pillowy clouds.

Step 9

Place one of the cake layers on a cake stand or plate. If the cake has domed on top, use a sharp knife to trim off the top and make the cake flat.

Step 10

Spread the jam on top. Don't take the jam right to the edge of the cake otherwise it will spill over when you add the cream and the second cake. You want to leave roughly 1inch around the edge.

Step 11

Spread the whipped cream on top. Again, leave roughly 1inch around the edge.

Step 12

Place the second cake on top and lightly press down to sandwich the layers together.

Step 13

Dust the top with icing sugar, slice and serve!