Lorraine Pascale's Victoria Sandwich

Makes enough to serve 8-10


200g (7oz) softened butter, plus extra for greasing
200g (7oz) caster sugar
4 eggs
Seeds of half a vanilla pod or two drops of vanilla extract
200g (7oz) plain flour
2 tsp baking powder
1-2 tbsp warm water (if required)


5-6 tbsp good strawberry jam
300ml (1/2 pint) double cream
30g (1oz) icing sugar, plus extra for sprinkling
Seeds of half a vanilla pod or two drops of vanilla extract

How to prepare

1. Preheat oven to 180°C, 350°F, Gas Mark 4.

2. Grease two 20cm (8 inch) loose-bottomed sandwich tins and line with baking paper.

3. Beat caster sugar and butter together.

4. Add two eggs, vanilla and half the flour and beat together.

5. Add the other two eggs, rest of the flour and baking powder and beat together.

6. Divide the mixture between the two tins and level tops with back of a spoon.

7. Bake for 30 minutes.

8. Remove from oven and allow sponges to cool in the tins.

9. Once completely cool, remove sponges from tins and place on serving dish.

10. Spread one sponge with jam.

11. Whip together icing sugar, cream and vanilla until thick.

12. Dollop cream onto the jam.

13. Place other sponge on top of cream and sprinkle with icing sugar

The victorious Victoria sponge is quite simply the cake of cakes. It’s the original sponge cake and still the best.bgblockquoteend