This is an all-time classic British cake named for Queen Victoria. Traditionally, it is split and filled with jam, then simply dusted with icing sugar. This version is made of two layers of sponge cake sandwiched with fresh raspberries, jam and cream.

Ingredients:

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 140 g/5 oz self-raising flour

To Decorate:

• 3½ tablespoons raspberry jam
• 190 g/7 oz fresh raspberries
• 120 ml/4 fl oz double cream
• Icing sugar, for dusting

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch springform round cake tins, and line the bottoms with greaseproof paper. Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Sift the flour over the egg mixture, then stir it in until thoroughly combined.

Spoon the cake batter into the prepared tins and spread out evenly, using the back of the spoon. Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly with the tips of your fingers. Turn the cakes out onto a wire rack, gently peel off the greaseproof paper and leave to cool completely.

Just before serving, spread the jam over the top of one cake layer and top with the raspberries. Whip the cream unti it stands in soft peaks, then spread it on top of the berries.

Top with the second cake layer and dust with icing sugar. Serve immediately.