How To Make Victoria Sponge

Step 1: You will need:

Step 2: Preheat oven

Heat your oven to 190C/375F/Gas 5. Grease and line two 20cm sandwich tins.

Step 3: Mixture

Cream 200g butter and 200g caster sugar together until they're light and fluffy. Add 4 beaten eggs little by little. If the mixture curdles just add a table spoon of flour and continue stirring. Sift in 200g self-raising flour and 1/2 teaspoon baking powder and gently fold in until the mixture drops off the spoon. If you need to thin it out at all, add a little milk and keep stirring.

Step 4: Bake

Divide the mixture between the two tins and level out with a spoon or spatula. Bake for 35-40 mins until the cakes are pale golden and springy to the touch.

Step 5: Cool and finish

Turn the cakes out of their tins, remove the paper and leave to cool on a wire rack. Sandwich the two halves together with jam, cream and strawberry slices. Dust the top of the cake with a little icing sugar.