Whether you watch a certain popular British baking show or even if you’ve never heard of the infamous Victoria Sponge or Sandwich cake, this recipe is a winner. Based on Mary Berry’s famous all-in-one method, we’ve added a bit of lemony zing to give this classic cake a little zing. Shh…don’t tell the purists! This a very simple cake, perfect for tea. Once you’ve perfected the method, experiment with other fillings. Some folks like a layer of whipped cream or buttercream between the two layers.  Store leftover cake in an airtight container for up to 3 days.

 

INGREDIENTS

225 g  softened butter
225 g  berry sugar (AKA caster)
4 large eggs
Zest of one large lemon (reserve a bit for garnish)
225 g self-raising flour (or make your own)
2 level tsp baking powder
2 x 20cm  (8″) greased and lined round tins
Strawberry or raspberry jam, seedless

METHOD

Pre-heat the oven to 350°F  Grease two cake pans, line the bottoms with parchment.

Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Add lemon zest, reserving a teaspoon for garnish.

Divide the mixture evenly between the pans and gentle level each mixture.

Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

When completely cooled, sandwich the cakes together with your favourite jam (raspberry or strawberry is traditional). Sprinkle with caster sugar and lemon zest.  Decorate with fresh berries. Can be served with fresh cream.