At the top of every British baker's list is the iconic Victoria Sponge Cake. This iconic cake, said to be Queen Victoria's favorite, is filled with jam and cream. It's easy to make, and best eaten fresh. Our version of this classic family recipe comes from a member of our team in England, Kirsty Edwards, who says "No afternoon tea would be complete without it!" 

The recipe is basically equal quantities of butter, sugar and flour, with one egg for every two ounces of dry ingredients.

Ingredients (cake)

8oz(1 cup) butter (softened)
8oz (i cup) caster sugar
4 eggs
1tsp vanilla extract
8oz (1 cup) self-raising flour (sifted)
Dash milk (if required)

Ingredients (filling)

Good quality raspberry jam
3oz butter (softened)
6oz icing sugar (sifted) plus extra for dusting.

Method

Pre-heat the oven to 350F or 170C. 

Cream the butter and sugar together in a bowl. Add the eggs one at a time and beat well. Add the vanilla extract. Sift the flour and carefully fold into the mixture. It should be a fairly thick dropping consistency. Add a dash of milk to loosen if required.

Divide into two 8-inch round baking tins and bake for 25-30 mins until risen, golden brown and springy to touch. The cake should just begin to loosen from the edge of the tin. Insert the tip of a knife and it should come out clean when ready. If there is mixture on it, return to the oven for a few more minutes. Leave to cool in the tin for 5 minutes and then turn out onto a wire rack to cool completely.

To make the icing mix the softened butter with the icing sugar, adding a few drops of warm water to loosen (you can also use milk or vanilla extract if preferred). Mix together until they are combined into a soft and fluffy butter cream. Once cool, spread the top of one of the cakes with good quality raspberry jam, and the bottom of the other cake with the butter cream. Sandwich the cakes together and dust the top with icing sugar. Serve with a cup of tea.