Duchess of Cornwall's Victoria sponge recipe

INGREDIENTS

110g self-raising flour

1 teaspoon baking powder

110g soft margarine or butter (at room temperature)

110g caster sugar

2 large eggs

2-3 drops of pure vanilla essence

To finish:

Lemon curd or jam (with fresh cream, optional) or Nutella or your filling of choice

Sifted icing sugar

INSTRUCTIONS

STEP 1

Pre-heat the oven to 170C, grease and line two 7-inch (18 cm) sponge tins, no less than 1 inch (2.5cm) deep

STEP 2

In a large bowl, mix sifted flour and baking powder into it, holding the sieve high to give the flour a good airing.

STEP 3

Add all the other ingredients to the bowl and whisk them (preferably with an electric hand whisk) till thoroughly combined. The mixture is ready when it can drop off a wooden spoon easily when tapped off the side of the bowl. If too dry, add 1-2 teaspoons of warm water.

STEP 4

Divide the mixture between the two tins. Bake in the centre of the oven for about 30 minutes.

When cooked leave them in the tins for only about 30 seconds, then loosen the edges by sliding a palette knife all round and turn them onto a wire cooling rack.

STEP 5

Once cool, sandwich the cakes together with lemon curd or jam (or jam and fresh cream) or Nutella or your filling of choice, and dust with icing sugar.