How To Make A Victoria Sandwich

This is a very traditional cake, but one my family and I never get bored with. It uses a simple creaming-in method that may easily be adapted for other recipes. Although this recipe uses jam as a filling, you could also try using lemon curd, marmalade or cooked or fresh fruit.

1. Step 1:

   Preheat the oven to 170°C/gas mark 3. Grease 2 x 20cm round sandwich tins and line them with baking parchment.

2. Step 2:

   Cream the butter and sugar together in a mixing bowl until lighter in colour and fluffy in texture.

3. Step 3:

   Add a tablespoon of the flour and gradually beat in the eggs. Using a metal tablespoon, fold in the rest of the flour.

4. Step 4:

   Stir in the milk and divide the mixture evenly between the tins.

5. Step 5:

   Level out the tops of each cake and make a shallow well in the centre. Bake for 18–20 minutes, or until risen and golden. Test to see if the sponge is cooked by pressing it with your finger; it should feel springy and bounce back to shape. If not, bake for a few more minutes and repeat the test.

6. Step 6:

   Remove from the oven and allow to cool for 15 minutes before lifting the cakes, still wrapped in the baking parchment, out of the tin. Cool for 5 more minutes before peeling off the parchment.

7. Step 7:

   When the cakes are completely cool, spread the top of one with the jam or other filling and sandwich together.

8. Step 8:

   Put on a serving plate. I use an upturned tin lid lined with a paper doily; then you can more easily cover the cake with the tin. Dust a little caster sugar on the top before serving. Will keep for 5–6 days in an airtight tin.