“If I am honest, Mrs Chef makes the best Victoria sponge I have ever tasted! So, cap in hand, off I went and asked for the recipe. It really couldn't be easier, it's almost an all-in-one method that takes just a few minutes to prepare. Just make sure you butter and flour your tins and pre-heat your oven before you start. Cake-making for me is entering bandit territory but this is easy to do, trust me. Serve with jam and cream in the middle and a dust of icing sugar is compulsory. Have it as a pudding, or as an afternoon slice of heaven. It truly is the best.”

Makes 1 cake

INGREDIENTS

340g unsalted butter, softened

340g unrefined caster sugar

1 vanilla pod, split and seeds scraped

6 eggs

340g self-raising flour

5 or 6 tbsps whole milk

250ml double cream, whipped to ribbon stage

Half a jar of raspberry jam, it must be raspberry

Icing sugar to garnish

METHOD

Pre-heat oven to 180°C.

Line two 10-inch cake tins with butter and a dusting of flour.

Mix the butter, sugar, vanilla seeds, eggs and self-raising flour in a food processor on a slow speed until combined. This will take about 4 to 5 minutes.

Then trickle in the milk until you get the desired cake-mix consistency.

Divide the mix between the prepared tins and smooth gently with a wet palette knife. Then place the tins on the middle shelf of the oven and bake for around 25 minutes. Don't over cook - trust your instincts! Test by inserting a cocktail stick in the middle - if it’s still wet when it comes out then it’s not ready.

Allow the cooked sponges to cool for 10 to 15 minutes in the tins, then remove and place on a cooling wire until completely cold.

To assemble, take one sponge and slosh on the jam, be liberal. Then gently smear on the whipped double cream. Add the top layer of sponge to this and dredge with a cloud of icing sugar. Place in the centre of your table and enjoy with a cup of tea.