Victoria Sponge! Easy to bake with kids!

This is a classic and its not as difficult as you might think! We baked one over the weekend, my 3 daughters and me and it turned out really well. Its not as perfect as what Jamie Oliver would do but following his recipe and method below, we did a good job and it was really yummy. My gals were delighted to make it so nicely! We have invested in a cake mixer and its been a brilliant investment, we use it loads! Even for making waffles at the weekends, see some good mixers from Nisbets HERE
  1. 250 g unsalted butter , (at room temperature), plus extra for greasing.
  2. 250 g golden caster sugar.
  3. 4 large free-range eggs.
  4. 250 g self-raising flour , plus extra for dusting.
  5. ½ a vanilla pod.
  6. 1 lemon.
  7. 1 tablespoon icing sugar , plus extra for dusting.
  8. 100 ml double cream.


  1. Preheat the oven to 170°C/325°F/gas 3. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then lightly dust with flour.
  2. Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor.
  3. One-by-one, beat in the eggs, then sift in the flour and fold through. Split the vanilla pod lengthways, then scrape out the seeds and add to the mixture.
  4. Divide the mixture between the prepared tins and spread out evenly, then bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
  5. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
  6. Finely grate the lemon zest into a bowl, add the icing sugar and cream, then whisk to soft peaks.
  7. To assemble, spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.

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