Ingredients

Method

Set the oven to 170ºC / 325ºF.

Grease two 20 cm baking tins and line the bottoms with with baking paper. Set to one side while you prepare the batter.

Place the butter, sugar, beaten eggs, flour, baking powder and the milk in a large mixing bowl and mix together thoroughly but not roughly.

Divide the mixture as evenly as possible between the two baking tins. Level the tops with an angled spatula or the back of a spoon.

Bake in the oven for 20-25 minutes until golden or until a cocktail stick or a skewer comes out clean. The sponge should bounce back when lightly pressed.

Turn the cakes out onto a cooling rack and allow to cool completely.

The ideal filling for a Victoria Sponge is strawberry or raspberry jam and a glorious layer of fresh cream.