Ian Jefferies head chef at The Harrow, High Street, Wanborough, SN4 0AE
01793 791792

Quick and easy this one. However it works perfectly.

Super light and fluffy Victoria sponge ingredients:

3 eggs 150g (6 oz) self raising flour. 100g (4 oz) icing sugar 50g (2 oz) butter 1/2 teaspoon of vanilla extract For the butter cream 150g (6 oz) caster sugar 150g (6 oz) butter or margarine 1/2 teaspoon vanilla extract jam to sandwich the cake

Method:

Preheat the oven to 170 C / Gas 3. Place the shelf in the centre of the oven. Grease and line two 18cm (7 in) sandwich tins with baking parchment.

Weigh the three eggs. Note the weight and measure the same amount of sugar, flour and butter. (See tips below) Cream the sugar, butter or margarine and vanilla, the longer and fluffier you make this the lighter your sponge will be. ( 6-8 minutes should do the trick!!) Crack in the eggs and beat well with a wooden spoon or mixer,gently add the sieved flour until completely worked in until the mixture is light coloured and fluffy. Divide the cake mixture between the tins and smooth the tops.

Bake for 30 to 40 minutes or until golden brown. Cool for 5 minutes in the tins, then turn out onto a wire rack to cool completely.

To make the buttercream, sieve the sugar into a bowl, add the butter and vanilla and beat well.

To sandwich the cakes together: Add a layer of jam to the top of one of the sponges, followed by a layer of cream on top of the jam, finish by placing the last of the sponges on top. Dust with a layer of icing sugar if desired.

Tips I always use margarine, butter is too heavy. Eggs can vary a lot in size, for perfect results weigh the 3 eggs. This will more than likely weigh over or under 150g (6 oz). For example, if the eggs weigh 175g you would use 175g each of the flour, sugar and margarine.

Happy baking.