Victoria Sandwich Cake with Raspberry Jam

What you need

• 175 g (3/4 cup + 1 tbsp) unsalted butter, softened, plus extra for the tins
• 175 g (3/4 cup + 2 tbsp) caster sugar, plus extra for dusting
• 3 large eggs, about 175 g (6 oz) without shells, at room temperature
• 175 g (1 1/3 cups) self-raising flour
• 3 tbsp whole milk
• 4 tbsp raspberry jam

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F), or 160 °C (325 °F) for a fan oven.

2. 2

   Grease two 18-20 cm (7-8 in) sandwich tins with butter and line the bases with baking paper.

3. 3

   Beat the butter and sugar together until pale, light and fluffy, 3-5 min with an electric mixer.

4. 4

   Beat the eggs lightly in a jug, then add them a little at a time, beating well between each addition.

5. 5

   Sift in the flour and fold it through gently with a large metal spoon.

6. 6

   Fold in the milk until the batter drops easily off the spoon.

7. 7

   Divide the batter evenly between the tins and level the tops.

8. 8

   Bake on the middle shelf until golden, springy to the touch and just shrinking from the sides, 20-25 min.

9. 9

   Leave the sponges in their tins for 10 min. Unmould them onto a rack and let them cool completely.

10. 10

    Put one sponge top side down on a plate and spread it with the jam.

11. 11

    Set the second sponge on top, dust with a little caster sugar and cut into slices.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.