How to bake the perfect sponge

Chocolate Victoria Sponge with Chocolate Cream Icing
Serves 8

175g butter, softened to room temperature
175g caster sugar
3 eggs, preferably at room temperature and lightly beaten
175g self-raising flour
25g cocoa powder

For the icing:
100g dark chocolate, broken into pieces
100ml double cream

1. Prepare 2 x 18cm/7in cake tins by oiling lightly and lining with greaseproof paper or baking parchment.
2. Preheat the oven to 190C/375F/gas mark 5.
3. 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.
4. Slowly add the beaten eggs and whisk until well incorporated.
5. Stop whisking and sift in the flour and cocoa powder and gently fold through until well combined. If it is too thick, add a little milk until you achieve dropping consistency. Spoon evenly between the tins and carefully smooth the top.
6. 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. When cool enough to handle, turn out, remove the paper and finish cooling on a wire rack.
7. To make the icing, place the chocolate and cream in a bowl and melt gently over a pan of simmering water (or carefully in a microwave), taking care not to overheat. Stir until the mixture is smooth.
8. Turn one of the cakes upside down onto a serving plate and pour on half of the icing, spreading in a thin layer to the edges. Place the other cake, right side up, on the iced layer and pour over the remaining icing, spreading to the edges and allowing it to run a little down the sides.