Victoria sponge cake is seen as the classic sponge treat. Firm but moist, filled with sweet strawberry jam.

The basic sponge is very felxible and I’ve listed a few variations below.

225g Self-raising flour
225g Unsalted Butter
225g Caster Sugar
2 Tablespoons Milk
4 Eggs

1. Pre-heat the oven at 190°C and grease and flour two 21cm sandwich tins.
2. Cream together the sugar and butter.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Fold in the flour.
5. Divide the mixture between the two tins and bake for 25 mins. Allow to cool fully before adding the filling of your choice.

1. For a classic Victoria Sponge Cake: Sandwich some luxuious strawberry jam between the sponge. Sprinkle the top with some icing sugar. For added indulgence, add a layer of whipped double cream on top of the jam.

2. For the chocaholics fill the sandwiches with a rich chocolate buttercream. Cream 200g of unsalter butter, add 50g of melted chocolate (but allow to cool a bit or it will melt the butter!), then fold in 400g of icing sugar.