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Again, this is more of an opinion and taste lead decision as it really depends what you prefer. I made the pictured cake using unsalted butter, but I have made many Victoria Sponge Cakes in the past with margarine, or baking spread, and had brilliant results. I always use Stork as I find it very easy to use because it's so soft straight from the fridge. I also find that Stork is more consistent and reliable in creating light and moist cakes every time. 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. I always strongly advise on using digital weighing scales for baking as they ensure accuracy. They're low cost and easy to get hold of too. So much can go wrong when it comes to cup measurements, for example if you scoop up flour with the cup, or spoon flour into the cup, they will weigh different amounts. The cup measurements for this recipe are 1 ¾ cups + 2 tbsp self raising flour, 1 cup + 1 tbsp butter or baking spread and 1 cup + 1 tbsp caster sugar (super fine sugar). I used the scoop method to convert the flour and sugar amounts, rather than spooning the ingredients into the cup measures. Can you bake this Victoria Sponge Cake in a different size cake tin? Make the sponge by mixing the butter/baking spread and caster sugar in a large bowl with an electric mixer, or in a stand mixer, for 3-4 minutes until fluffy. You can also mix by hand, but an electric mixer will give the best results

Of course there are always things that can go wrong when baking a cake, here are some common issues and how to solve them: The cake sank There are a few reasons for this, the main reason is the oven temperature being too high. Ovens vary massively and often the temperature on the dial is not the true temperature inside the oven. You can get an oven thermometer to verify this. Domed tops can also occur if too much raising agent is used, or if the cake tin is smaller than the recipe recommends. Variations Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. For the full recipe with measurements, head to the recipe card at the end of this post. This post is full of helpful tips and commonly asked questions when making victoria sponge cake, so I do recommend reading through it all first. Why is a Victoria Sponge Cake called a Victoria Sponge Cake? The cake should be stored in an airtight container in the fridge and will last for 3 days. If you do not fill it with whipped cream, it can be stored in a cool place. You can freeze the sponges once they are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. I do not recommend freezing the cake once it is filled with whipped cream, however if you fill it with jam only, or buttercream, you can freeze it. Again, wrap it well (either whole or in slices) in cling film or place it in an airtight container and freeze for up to 3 months. What can go wrong?In a large mixing bowl, use an electric mixer to mix the butter (or baking spread) and caster sugar together until fluffy, about 3-4 minutes. Then mix in the eggs and vanilla extract, again using an electric mixer. You can do this by hand, but electric mixers will give better results and speed up the process. For the full recipe with measurements, head to the recipe card at the end of this post. The ingredients Then gently whisk or fold in the self raising flour by hand. Divide the mixture between the tins, you can use scales for accuracy to get an even amount of mixture in each one. When lining the tins, I line the bottom with greaseproof baking paper, and grease the sides lightly with butter or margarine. Self raising flour is flour with a raising agent, and sometimes a little salt, already added to it. Therefore when using it, you don't need to add baking powder to your recipe. You cannot substitute self raising flour for plain flour, however you can easily make your own self raising flour using plain flour.

Caster sugar - also known as super fine sugar, you can also use granulated sugar if you don't have caster sugar, or even golden caster sugarLevel off the cakes with a knife or cake leveller, then spread the jam over the first layer. Use a piping bag and nozzle to pipe the whipped cream on top, but you could spread or dollop on with a spoon too. Then add the second sponge and dust it with icing sugar. For the full recipe with measurements, head to the recipe card at the end of this post. Do you need an electric mixer to make this recipe?