Victoria Sponge Cake Draft

How I make it

Cake

1. Preheat the oven to 320°F (160°C). Have ready two 8-inch (20 cm) round pans, or one.

2. In a stand mixer with the whisk, beat the butter, sugar and lemon zest until light and fluffy.

3. Stop at least once while beating and scrape down the bowl with a spatula so all the butter gets whipped.

4. In another bowl, lightly beat the eggs. Lower the mixer speed and add the eggs to the butter mixture very slowly, a little at a time.

5. Fold in the flour by hand. The batter should be very soft; if needed, add warm water a tablespoon at a time.

6. Divide the batter between the two pans.

7. Bake for about 15 minutes, until springy to the touch and a toothpick comes out dry. In a single pan it takes a little longer.

8. Cool for a few minutes, turn out of the pans and let cool completely. If you baked one cake, split it horizontally once fully cool.

Assembly

1. Spread the jam over one layer, spread the whipped cream on top and scatter over the berries.

2. Carefully set the second layer on top and dust with powdered sugar.

What I've learned

• I add the eggs especially slowly to keep the butter light and airy.