- 225g soft unsalted butter
- 225g caster sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 200g self-raising flour
- 25g cornflour
- 3-4 tablespoons milk
- For the filling:
- 1 punnet of fruit
- 125ml double cream
- 1-2 of tablespoons of caster sugar.
Victoria Sponge, You will need 2 x 21 cm sandwich tins, about 5cm deep and buttered. This is a fantastic recipe from Nigella’s ‘How To Be A Domestic Goddess’. My 9 year old son made this with a little help and it was fab!
Preheat oven to 180 c or gas mark 4.
If tins are loose bottomed, don’t line them
The sponge is made the traditional way by creaming the butter and sugar; add the vanilla and then the eggs, one at a time, adding a spoonful of flour between each egg. Fold in the rest of the flour and cornflour. When it’s all mixed in add a little milk as required.
Pour and scrape the batter into the tins and bake for approx. 25 mins. Leave in their tins on a wire rack for approx. 10 mins before turning out. Then leave to cool completely.
When you are ready to assemble the cake and eat, place 1 layer on a plate right way up, spread with jam, and arrange fruit on top. Now whip the cream until thickened and spread over the jammy fruit. Place the other cake on top, and sprinkle over a tablespoon or so of caster sugar.