Charlotte's classic Victoria sponge cake

Whip up this cake for an afternoon teatime treat that is sure to delight your guests.

There are few things in life that are more disappointing than a dry slice of Victoria sponge. This recipe is foolproof and the result is fluffy, light, and moist.

Create a summer showstopper by turning your sponge into an Eton mess cake

(Makes one 8” cake)

Ingredients:

340g unsalted butter340g caster sugar6 large eggs 2tsp vanilla extract340g self-raising flour1 ½ tsp baking powder6tbsp full fat milk

Method:

• Heat the oven to 180C / 350°F / Gas Mark 4

• Cream the butter and sugar together until they are pale and creamy. Never underestimate the time that it will take to complete this step – allow 5 minutes in a freestanding mixer and do not rush.

• Add one egg at a time, allowing each egg to be fully incorporated before adding the next. This patience should prevent curdling.

• Add the vanilla extract

• Sift the flour and baking powder into a separate bowl and fold into your wet ingredients by hand. Be gentle and stop mixing as soon as the flour is incorporated.

• Add a little milk to make a dropping consistency– the cake mixture should dollop off of your wooden spoon like thick cream. Divide this mixture between two prepared sandwich tins and bake for 35-40 minutes or until the cakes are risen and a cocktail stick inserted into the cake comes out clean. Allow the cakes to cool in their tins for 5 minutes before turning out onto a wire rack.

Now you're ready to make Eton Mess cake!

From Deliciously Decorated by Charlotte White