Classic Cakes -Victoria Sponge Sandwich

The choice of correct filling for a classic Victoria sponge cake seems to split purists as much as what to apply first to a scone, the clotted cream or the jam! What flavour jam should it be? Do you add butter cream or for pure indulgence, cream? But there is no dispute about the required qualities of the cake which itself should be light, with a buttery yellow colour.

Mary Berry's Baking Bible (BBC Books) containing recipes of over 259 classic cakes is available now. If you have a favourite cake recipe that has a strong regional connection or whose recipe has been passed down through your family and you would like to share this with other readers, please send to: cmorley@ngs.org.uk or by post to: Chris Morley, NGS, Hatchlands Park, Guildford, Surrey. GU4 7RT

Mary Berry shares her classic recipe…

Ingredients

225g/8oz butter or margarine, softened
225g/8oz caster sugar
4 eggs
225g/8oz self-raising flour
2 tsp baking powder

Filling and topping

4 tbsp strawberry or raspberry jam
a little caster sugar

Tins

2 loose bottomed 20cm/8in
sandwich tins, 4 cm deep

Cooking Instructions:

1. Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.

2. Measure the butter or margarine, sugar, eggs, flour, and baking powder into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.

3. Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

4. Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, and then run a small palette knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on to a wire rack; peel off the paper and leave to cool completely.

5. Choose the cake with the best top, and then put the other cake top downwards on to a serving plate. Spread with the jam, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.