Victoria Sponge with Lychee Jam

Two layers, jam and cream, nothing else. The cake that makes a birthday.

A Victoria sponge is a test of very few things: equal weights, room-temperature ingredients, and not opening the oven. There is nowhere for a mistake to hide and nothing to distract from the jam, which is exactly why it is worth making with a good one.

Method

1. Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.

2. Beat the butter and sugar for a full 4 minutes until pale and light.

3. Add the eggs one at a time, beating well after each. Cold eggs curdle the mixture — if it splits, add a spoonful of the flour.

4. Fold in the flour and vanilla, then the milk, stopping the moment it comes together.

5. Divide between the tins, level the tops, and bake 25 minutes until golden and springy. Do not open the oven before 20 minutes.

6. Cool in the tins 5 minutes, then turn out onto a rack and cool completely. Warm cake melts cream.

7. Spread the jam over one layer right to the edge, spoon the cream over it, and sit the second layer on top. Dust with icing sugar.

Tips

• Weigh the eggs in their shells and match the butter, sugar and flour to that weight. That is the original recipe and it never fails.

• Jam on the bottom layer, cream on top of the jam. Cream against the cake makes it soggy.

• Fill it no more than a couple of hours before serving.