Alison O'Neill's Victoria sponge cake

We’re joining Alison and and her sheepdog Shadow, live from the Yorkshire Dales - as she shows us how to make her delicious Victoria sponge cake!

Serves: 8

INGREDIENTS

For the sponge:

225g/8oz butter or margarine, at room temperature

225g/8oz caster sugar, plus extra for dusting

4 free range eggs

225g/8oz self raising flour

2 tsp baking powder

For the filling:

5 tbsp good quality strawberry or raspberry jam

250ml double cream, whipped

115g strawberries, sliced

55g raspberries

Juice of half a lemon

To serve:

Icing sugar

Fresh sprigs of mint

METHOD

  • Heat the oven to 180c/160c/Gas 4. Grease and line two 20cm/8in sandwich tins until the side and base are lightly coated then line the bottom with a circle of baking paper.

  • Cream the butter or margarine with the sugar until light and fluffy. Beat the eggs in one at a time with a little flour.

  • Gently fold in the rest of the flour adding baking powder

  • Divide the mixture evenly between the two tins. Use a spatula and remove all the mixture from the bowl, and gently smooth out the surface of each cake.

  • Bake the cakes on the middle shelf of the oven for 25 minutes - check them after 20 minutes. The cakes are done when golden brown and coming away from the edges of the tins. Set aside for 5 minutes to cool, then run a palette knife around the inside edges of the tins and carefully turn out onto a cooling rack to fully cool.

  • To assemble the cake, place one half upside down on a plate and spread on plenty of jam, then smooth the cream on top

  • Arrange the strawberries on top, followed by the raspberries. Squeeze over the lemon juice.

  • Top with the second sponge, sprinkle over the icing sugar, decorate with the mint and enjoy!

TIP: A good tip is to weigh the eggs - however many you are using, and then the sugar, flour and butter each need to be the same weight. Then follow the method above.