Classic Victoria Sponge

Prepare Your Tins

Preheat your oven to 180°C (160°C fan). Grease two 20cm round sandwich tins and line the bases with baking parchment.

Make the Sponge

In a large bowl, cream together the softened butter and caster sugar until pale and fluffy — this should take about 3-4 minutes with an electric mixer. The mixture should almost double in volume and become noticeably lighter in colour.

Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Mix in the vanilla extract.

Fold in the remaining flour gently using a large metal spoon or spatula. Add the milk and fold through until you have a smooth, dropping consistency.

Bake

Divide the batter evenly between the two prepared tins and smooth the tops with a spatula.

Bake for 20-25 minutes until golden, well-risen, and springy to the touch. A skewer inserted into the centre should come out clean.

Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Whip the Cream

In a clean bowl, whip the cold double cream with the icing sugar until it forms soft peaks. Be careful not to over-whip — you want it to be spreadable but still hold its shape.

Assemble

Place one sponge layer on your serving plate, top-side down. Spread generously with the strawberry jam, then top with the whipped cream.

Place the second sponge layer on top, top-side up, pressing down gently.

Dust with icing sugar just before serving.

Serving

This cake is best enjoyed on the day it's made, but will keep in the refrigerator for up to 2 days. Bring to room temperature for 30 minutes before serving.