Victoria Sponge from The Pink Whisk Guide to Cake Making by Ruth Clemens

Name: Victoria Sponge from The Pink Whisk Guide to Cake Making by Ruth Clemens
Ingredients: 4 eggs, large; 2 tbsp icing (confectioners) sugar; 250 g (9 oz) self-raising (-rising) flour; 1 tsp vanilla bean paste or the seeds from inside 1 vanilla pod; 225 g (8 oz) seedless raspberry jam; A little icing (confectioners) sugar to dust; 200 ml (7 fl oz) double (heavy) cream; 2 tbsp milk; 250 g (9 oz) very soft butter, plus a little extra for greasing; 250 g (9 oz) caster (superfine) sugar; 1 tsp vanilla extract

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The perfect Victoria sponge seems to be the holy grail of baking – if you can achieve a well-risen, golden, fluffy sponge you can conquer anything! There are a

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