Recipe: Granny’s Victoria Sponge

This Victoria sponge recipe has the comforting flavour and texture that evoke nostalgic food memories. It's a delightful indulgence that everyone will love, whether aged 8 or 80 

INGREDIENTS 

• 200g (7oz) unsalted butter softened, plus extra for greasing 

• 200g (7oz) caster sugar 

• 1 tsp vanilla extract 

• 4 medium eggs

• 200g (7oz) self-raising flour, plus extra for dusting

• 6 tbsp raspberry jam 

• 250ml (8fl oz) double cream, whipped to form peaks

• Icing sugar, for dusting 

METHOD 

1. Heat oven to 190°C/170°C fan/gas mark5. Grease and flour two 20cm sandwich tins. 

2. Place the softened unsalted butter, caster sugar and vanilla extract into a bowl and beat well to a creamy consistency. 

3. Slowly beat in the eggs, one by one, then fold in the self-raising flour and mix well. 

4. Divide the mix between the two cake tins, place into the oven and bake for about 20 minutes until risen and golden brown. The cakes should spring back when gently pushed in the middle. 

5. When ready, remove from the oven and allow to cool for 5 minutes in the tin, before turning out onto a wire rack and allowing to cool completely. 

6. Spread the raspberry jam onto one cake and then top with whipped double cream. Sandwich the cakes together and dust with icing sugar.