This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.
Preheat the oven to 180C/350F/Gas 4.
Grease and line 2 x 18cm/7in cake tins with baking paper.
Cream the butter and the sugar together in a bowl until pale and fluffy.
Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
Divide the mixture between the cake tins and gently spread out with a spatula.
Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
To freeze the cakes: Allow the cakes to cool completely after step 8, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.
