Classic Victoria Sandwich

Serves 6 or 8 slices

• 225g (8 oz) soft butter
• 225g (8 oz) caster sugar
• 4 free range eggs, at room temperature, beaten
• 225g (8 oz) self raising flour

Filling: Raspberry jam

Topping: Sieved icing sugar or caster sugar

Place the butter and sugar into a large bowl and cream well together with a wooden or silicone spoon until the mixture is light and fluffy. Gradually add the beaten egg, beating well between each addition. Add a little flour when beating in the final stages of the egg as this will help stop the mixture curdling. Gently fold in the sieved flour and divide between two 20cm shallow cake tins, which have been buttered and base lined.

2 oven AGA: Place the two cake tins on the oven grid shelf set on the floor of the roasting oven with the cold plain shelf on the second runners down. Cook for about 20 minutes until risen and golden brown. The top of the cake should spring back when lightly pressed with a finger.

3 and 4 oven AGA: Place the two cake tins on the oven grid shelf slid on the fourth set of runners down in the baking oven. Cook for 20-25 minutes until risen and golden brown. The top of the cake should spring back when lightly pressed with a finger. Let the cakes rest in tins for 5 minutes then turn out onto a wire cooling rack, removing the lining paper.

Sandwich together with a generous amount of raspberry jam and decorate the top with sieved icing sugar or sprinkle with caster sugar.

Conventional cooking: Bake at 180°C (350°F), fan oven 160°C, gas mark 4 for 20-25 minutes.

Tip: Use good quality straight sided cake tins which will not buckle.