It's the perfect teatime treat... a slice of frehly baked victoria sandwich cake with a cup of tea. This simple and traditional sponge cake is the perfect way to celebrate 'World baking Day 2013'.

Ingredients:   

125g/4oz softened butter
100g/3 oz margarine
225g/8oz caster sugar,   
225g/8oz self-raising flour plus 2 teaspoons baking powder sifted together
3 large free-range eggs

A jar of good quality strawberry jam
200ml/7 fl oz whipping cream, whipped to firm peaks

Method:

Preheat the oven to 180°C - 350°F - Gas 4.

1. Lightly grease 2 x 20cm - 8 inch sandwich tins. Line the bottom with lightly greased baking parchment.

2. Using a wooden spoon, mix together the eggs, sugar, flour and baking powder plus softened butter and margarine until completely combined. The mixture should be a soft, dropping consistency. You can use an electric hand mixer too.    

3. Divide the cake mixture between the two cake tins. Lightly smooth the surface of the cake and pop them onto the middle shelf of the preheated oven. Bake for 25 minutes or until the cakes are well risen and golden brown on the surface. If the cakes are browning too quickly lower the temperature just slightly but do not open the oven door or you risk the cakes sinking.   

4. Once they have risen and golden in colour check by gently pressing the centre of the cake it should spring back easily. Remove the cakes from the oven and place on a cooling rack for 5 minutes. After the 5 minutes the cakes should be shrinking away from the sides of the cake tins. Carefully remove the cakes from the tins and leave to cool completely on the cooling rack.  

5. Once cooled, place one cake cooked side down onto a plate. Cover with a thick layer of strawberry jam followed by an even thicker layer of whipped cream. Top with the second cake. Dredge with the icing sugar.

Serve with a lovely hot cup of tea.