Edd Kimber's Victoria sponge recipe

• 225 g (7.9oz) self-raising flour
• 2 tsp baking powder
• 225 g (7.9oz) unsalted butter, room temperature
• 225 g (7.9oz) caster sugar
• 4 large eggs, lightly beaten
• 120 g (4.2oz) raspberry jam
• 150 ml (5.3fl oz) double cream, whipped to soft peaks

1. Preheat the oven to 180C/160C fan.
2. Lightly grease two 8-inch round cake pans and line with parchment paper, greasing the parchment too.
3. Sieve the flour and baking soda together into a medium bowl, set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes.
5. Add the egg a little at a time beating until fully combined.
6. Add the flour mixture in three additions mixing on low only until just combined.
7. You want the cake batter to be `dropping consistency' which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall from the spoon in a couple of seconds.
8. If the batter is sticking to the spoon for too long mix in a tablespoon or two of milk to soften the batter.
9. Divide the cake batter evenly between the two prepared cake pans and gently level out.
10. Bake in the preheated oven for 25 minutes.
11. The cake should also be golden brown and be coming away from the edge of the tin.
12. Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.
13. To assemble, spread one layer of cake with the jam and top with the whipped cream.
14. Sandwich together with the second layer of cake and sprinkle with a little icing or caster sugar.

flour, baking powder, unsalted butter, caster sugar, eggs, raspberry

Taken from www.lovefood.com/guide/recipes/15643/edd-kimbers-victoria-sponge-recipe (may not work)