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If you are using butter, you need to remove it from the fridge a while before you start baking so that it can soften. You want it to be soft enough so that you can easily press it between your fingertips, but it is still malleable. This could take as little as 20 minutes on a warm day, or up to an hour on a cooler day. The method Caster sugar - also known as super fine sugar, you can also use granulated sugar if you don't have caster sugar, or even golden caster sugar For the full recipe with measurements, head to the recipe card at the end of this post. This post is full of helpful tips and commonly asked questions when making victoria sponge cake, so I do recommend reading through it all first. Why is a Victoria Sponge Cake called a Victoria Sponge Cake? Make the sponge by mixing the butter/baking spread and caster sugar in a large bowl with an electric mixer, or in a stand mixer, for 3-4 minutes until fluffy. You can also mix by hand, but an electric mixer will give the best results For the full recipe with measurements, head to the recipe card at the end of this post. Do you need an electric mixer to make this recipe?

To decorate the cake, prepare the double cream by whipping it along with the icing sugar and vanilla extract, with an electric whisk until soft peaks form. You can do this by hand but it will take much longer and require some muscles!It was named after Queen Victoria as she used to enjoy a slice with her afternoon tea. It is also known as a Victoria Sandwich Cake, and it is famous for being the cake to test your oven with. In the Great British Bake Off, a Victoria Sponge Cake is made in all of the ovens before the contestants start baking. This type of cake became popular when baking powder was invented, giving it a lovely rise and soft sponge like texture. The creaming method or the all in one method? The cake should be stored in an airtight container in the fridge and will last for 3 days. If you do not fill it with whipped cream, it can be stored in a cool place. You can freeze the sponges once they are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. I do not recommend freezing the cake once it is filled with whipped cream, however if you fill it with jam only, or buttercream, you can freeze it. Again, wrap it well (either whole or in slices) in cling film or place it in an airtight container and freeze for up to 3 months. What can go wrong? Again, this is more of an opinion and taste lead decision as it really depends what you prefer. I made the pictured cake using unsalted butter, but I have made many Victoria Sponge Cakes in the past with margarine, or baking spread, and had brilliant results. I always use Stork as I find it very easy to use because it's so soft straight from the fridge. I also find that Stork is more consistent and reliable in creating light and moist cakes every time. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep). I line the base with greaseproof paper and lightly grease the sides with butter

Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.

I always strongly advise on using digital weighing scales for baking as they ensure accuracy. They're low cost and easy to get hold of too. So much can go wrong when it comes to cup measurements, for example if you scoop up flour with the cup, or spoon flour into the cup, they will weigh different amounts. The cup measurements for this recipe are 1 ¾ cups + 2 tbsp self raising flour, 1 cup + 1 tbsp butter or baking spread and 1 cup + 1 tbsp caster sugar (super fine sugar). I used the scoop method to convert the flour and sugar amounts, rather than spooning the ingredients into the cup measures. Can you bake this Victoria Sponge Cake in a different size cake tin? Self raising flour is flour with a raising agent, and sometimes a little salt, already added to it. Therefore when using it, you don't need to add baking powder to your recipe. You cannot substitute self raising flour for plain flour, however you can easily make your own self raising flour using plain flour. Of course there are always things that can go wrong when baking a cake, here are some common issues and how to solve them: The cake sank Then gently whisk or fold in the self raising flour by hand. Divide the mixture between the tins, you can use scales for accuracy to get an even amount of mixture in each one. When lining the tins, I line the bottom with greaseproof baking paper, and grease the sides lightly with butter or margarine.