Named after Queen Victoria, this simple sponge was reputedly the favoured slice to accompany the Queen’s afternoon tea and is perfect to accompany your royal celebrations.
Makes 20cm cake
225g salted butter, at room temperature
225g caster sugar
4 large eggs
225g self-raising flour
6 tbsp good-quality raspberry jam
1 tsp caster sugar (extra), to sprinkle
1 Preheat oven to 180C. Grease and line the bases of 2 x 20cm sandwich tins with greaseproof paper.
2 Beat butter in a bowl until soft and creamy. Add sugar and beat until colour has changed from pale yellow to almost white (this will take about 5 minutes). Add the eggs, 1 at a time, also adding a small spoonful of flour with the second, third and fourth egg to prevent the mixture curdling. Sift over the remaining flour and gently but thoroughly fold in.
3 Divide the mixture equally between the prepared tins and lightly level the mixture out.
Bake both cakes in the centre of the oven for 30–35 minutes until well risen and golden and the top springs back when lightly pressed.
4 Leave cakes to start cooling in tins for 1 minute and then carefully turn out onto a wire rack and leave to cool.
5 When completely cool, put 1 cake, base up, on a serving plate and spread with raspberry jam. Cover with the second cake, base down, and sprinkle with sugar (extra).
6 Serve cake, cut into wedges, with a piping-hot cup of tea.
