Saturday 8 February 2014
'All of us here at Classic FM, without exception love cake,' says Anne-Marie. 'It doesn't matter whether it's a fruity number or a fudgey, chocolatey affair, any cake is guaranteed to disappear within minutes of being put on display. So, this week, I thought we'd have a go at that most British of culinary institutions, the Victoria Sponge. Everyone here was in agreement that it had to be raspberry and not strawberry jam.'
175g butter (nice and soft, you'll also need a bit extra for greasing the cake tins).
175g caster sugar
175g self-raising flour
3 medium-sized free range/organic eggs
1tsp vanilla extract
For the filling:
100ml double cream
1tbsp icing sugar
3 generous tbsp raspberry jam
Firstly, set the oven to 180C/gas mark 4.
Get your two (18cm) cake tins greased with some butter and dust with some flour.
Into a bowl add the butter, sugar and vanilla extract and cream together for about four minutes until the mixture is light and fluffy. Beat in the eggs, one at a time, until thoroughly combined. Then gently fold in the flour before pouring into the two tins. They'll need to be baked for 20 minutes. Your kitchen will smell divine! Once they've risen, remove from the oven. After five minutes, turn both cakes out onto a wire rack and leave to cool completely.
Now for the filling, beat the cream and the icing sugar together, you're looking for it to reach soft peaks.
With a palette knife, spread one of the cakes with the jam before covering with the cream. Place the other cake on top and slice to serve.