How to bake the perfect sponge

Classic Victoria Sponge
Serves 8

175g butter, softened to room temperature
175g caster sugar
3 eggs, at room temperature and lightly beaten
1 tsp vanilla essence (optional)
175g self-raising flour
3 tbsp raspberry (or any other favourite) jam
icing sugar to dust the top

1. Prepare 2 x 18cm/7inch cake tins by oiling lightly and lining with greaseproof paper or baking parchment. Preheat the oven to 190C/375F/gas mark 5.
2. Place the butter in a large mixing bowl and whip with an electric whisk for a minute, then add the sugar, continuing to whisk until the mixture is smooth and pale. Slowly add the beaten eggs and vanilla, if using, and whisk until well incorporated.
3. Stop whisking and sift in the flour. Using a large metal spoon, gently fold in the flour. The mixture should be thick enough to stay on the spoon and 'plop' off when turned upside down (this is called dropping consistency - see tips). If it is too thick, stir through a little water. Spoon evenly between the tins and carefully smooth the top.
4. Bake for 25 minutes or until risen and golden, using the above tips to check for doneness. The cake on the top rack may cook slightly quicker than the one on the bottom - you can either swap them halfway through baking or take them out separately.
5. When cool enough to handle, turn out, remove the paper and finish cooling on a wire rack. To assemble, turn one of the cakes upside down onto a serving plate. (Use the one with the less attractive top as the bottom layer.) Spread with the jam then sandwich the other cake, top side facing up, on top. Sprinkle with the icing sugar and cut into slices to serve.