Victoria Sponge

The classic English afternoon tea cake: a light sponge filled with strawberry jam and whipped cream.

The sponge

1. Cream the soft butter with the sugar into a pale, frothy cream – this takes several minutes, but it is what gives the sponge its lightness.

2. Add the eggs one at a time, working each in well, so the mixture does not collapse.

3. Sift over the wheat flour and the baking powder, then fold it in gently, lifting from the bottom upwards.

4. Divide the mixture between two buttered tins, and bake it at 180 °C for 20-25 minutes, until the tops are golden brown and spring back elastically. Let it cool completely.

The filling and the top

5. Spread one cooled layer evenly with the strawberry jam.

6. Whip the cream stiff, spoon it onto the jam, cover it with the other layer, and finally dust it with icing sugar.

Tip: It is named after Queen Victoria – the classic afternoon tea cake.