Victoria sponge recipe
 This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights. 225g/8oz butter or margarine, softened at room temperature225g/8oz caster sugar4 medium free-range eggs2 tsp vanilla extract225g/8oz self raising flourmilk, to loosen200ml/7fl oz double cream250g/9oz mixed berriesicing sugar, for dusting 225g/8oz butter or margarine, softened at room temperature 225g/8oz caster sugar 4 medium free-range eggs 2 tsp vanilla extract 225g/8oz self raising flour milk, to loosen 200ml/7fl oz double cream 250g/9oz mixed berries icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 18cm/7in cake tins with baking paper. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 18cm/7in cake tins with baking paper. Grease and line 2 x 18cm/7in cake tins with baking paper. Cream the butter and the sugar together in a bowl until pale and fluffy. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread out with a spatula. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack. Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Recipe tips To freeze the cakes: Allow the cakes to cool completely after step 8, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.