Classic Victoria Sponge

For the sponge:
250g unsalted butter, at room temperature cut into cubes
220g caster sugar
5 medium eggs, lightly beaten
240g plain flour / 250g spelt flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
50ml whole milk
Zest of half a lemon
1 tsp vanilla extract

For the jam:
100g strawberries
100g raspberries
10g jam sugar
60g brown sugar
Squeeze of lemon juice

For the whipped cream:
200ml whipping cream
1 tbsp icing sugar, plus extra for dusting
1 tsp vanilla extract

Start with the jam and place all the ingredients together into a large saucepan and slowly bring to the boil. Mix everything together a few times. The jam needs to get above 100 C degrees and boil for about 5 minutes to set. As long as its boiling vigorously for 5mins it should set. Pour into a container to cool completely and firm up.

Next preheat the oven to 165 C degrees on the fan setting. Grease and line x2 19cm cake tins. Put the soft butter and sugar into a cake mixer with the paddle attachment and beat for 10 mins. You will need to scrape down the sides half way. Continue until very light and fluffy. Mix all the dry ingredients together into a bowl (flour, bicarb, baking powder and salt). Continue beating the butter and then slowly trickle in a little at a time of the beaten eggs. At half of the egg mix, add a few tablespoons of the dry mix followed by more of the eggs. When all of the eggs are incorporated, turn down the mixer speed and start spooning in all of the dry. When finished stop the beater, scrape down the sides and add the lemon’s zest, milk and vanilla extract. Mix everything together until just combined, about 20 seconds. Scrape down the sides once more. Divide batter equally between the two tins and bake in the middle of the oven for 30-35 mins or until a skewer inserted comes out clean. Leave to cool completely.

In a bowl add the ingredients together for the whipped cream and beat to form light fluffy peaks. To assemble, spoon jam on top of one cake, top with whipped cream and place other cake on top. Dust with icing sugar!