Victoria Sponge Sandwich

You will need

200g butter, softened
200g caster sugar
4 eggs
200g Doves Farm Organic Self Raising White Flour
2 tbsp water
2 tsp vanilla extract

For the filling and topping:

6 tbsp raspberry jam
2 tsp icing sugar


1 Line two 20cm/8" round baking tins with parchment and pre-heat the oven.

2 Put the butter and sugar into a large bowl and beat together until light and fluffy.

3 Break the eggs into the bowl one at a time, beating well between each.

4 Sieve the flour into the bowl and mix it in.

5 Add the water and vanilla and stir to combine.

6 Divide the mixture between the prepared tins and smooth the tops.

7 Bake in a pre-heated oven for 25-30 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.

8 Turn out the cakes onto a wire rack and leave to cool.

For the filling and topping

1 Spread jam over the top of one cold sponge.

2 Place the other sponge on top.

3 Sieve the icing sugar over the cake.

Recipe courtesy of Doves Farm