This double layer Victoria sponge requires two 23cm (9 inch) non-stick springform cake tins. You can easily halve the recipe for a smaller cake, but I felt like going all out with this one and wanted some height on it. I also quite wanted to add more cream(!) but I’d used it all up, however if you want to push the boat out I think you could up the quantity to 500ml of whipped cream for a really decadent finish. Get the best quality cream you can, as the taste really heightens the cake.
It’s the classic Victoria sponge recipe of equal parts eggs, flour, sugar and butter, which makes for a rich, golden cake. This also makes it very easy to adapt the scale as required.
Butter two 23cm cake tins and line with non-stick baking parchment.
Preheat the oven to 160°C fan. Cream the butter and sugar together using an electric hand whisk or stand attachment with a paddle, until light and fluffy.
Add the egg gradually, beating all the time, followed by the vanilla paste and salt.
Combine the flour and baking powder in a separate bowl, to ensure even distribution of raising agent. Sift it in from a height into the egg mixture in about 2/3 batches, combining as you go. If the batter needs loosening, add the milk at tablespoon at a time.
Divide the batter equally between the two cake tins, and bake for 30-35 minutes until golden on top and a skewer comes out clean, or the top springs back if you press it gently.
Cool on a wire rack.
In the meantime, whip your cream. When the cake is cool, spread it liberally with jam, cream and compote, and dust the top with icing sugar.
It’s best enjoyed fresh. If you have any leftovers, store it in the fridge due to the cream.