Victoria Sponge - Celebrating Her Majesty's 70 Year Reign

For the CAKE

• 4 medium eggs

• 200 g self-raising flour

• 1 tsp baking powder

• 200 g caster sugar

• 200 g soft butter

  (All ingredients need to be at room temperature)

For the JAM

• 1 kilo of ripe strawberries (British grown)

• 800 g caster sugar

• 150 ml of lemon juice

• 1 vanilla pod, split

FOR THE JAM

1. Hull the strawberries. Cut larger strawberries in half, leaving smaller ones whole.

2. Place in a preserving pan with the sugar, lemon juice and vanilla pod. Allow to macerate for a minimum of 2 hours, preferably overnight.

3. Place on the heat and gently bring to a simmer, making sure, that the sugar is fully dissolved.

4. Now increase the heat and bring to a rapid boil until setting point has been reached.

5. You can test this by placing a small amount on a chilled saucer. Place in the fridge for a minute or two then remove and push your finger through the jam. If it wrinkles, it has reached setting point; if not, continue to boil and test in a further 5 minutes. You can also use a sugar thermometer.

6. Skim any impurities then allow the jam to sit for 5 minutes before placing into sterilized jars. Lid immediately

Preheat the oven to 175°C, 350 gas°C, mark 4

1. Line the base of the tin with baking parchment, butter and sugar the sides.

2. Sift flour and baking powder twice.

3. Cream the butter and sugar until pale, light & fluffy. In a separate bowl, whisk the eggs together, then slowly beat them into the butter cream a tablespoon at a time. Note: if the mix starts to curdle add a spoonful of flour between each egg addition.

4. Gently mix the flour through the butter mixture. Note: if the mixture is a little thick add a splash of milk until it reaches a dropping consistency.

5. Spoon into your prepared tin and level. Bake in a pre-heated oven for 20-25 minutes.

6. Once cooked, remove from the oven and allow to cool in the tin for 5 minutes before turning out onto a wire rack.

7. Allow the sponges to cool completely before splitting and filling. Then decorate! You can use any edible flowers, we have dusted the sponge with icing sugar before picking three big white roses to crown our Victoria Sponge.