So named as it was a favourite of Britain's second longest reigning monarch Queen Victoria, 1837-1901, who enjoyed this simple yet elegant cake with tea.

Ingredients

• 200 grams butter, softened
• 1 cup caster sugar
• 3 eggs, at room temperature
• 1½ cups flour
• 2 teaspoons baking powder
• ¼ cup milk
• ½ cup raspberry jam (or use another favourite)
• 2-3 tablespoons icing sugar

Method

1. Preheat the oven to 180ºC. Grease and line 2x 20cm round cake tins.
2. Beat the butter and sugar together until the mixture looks pale and fluffy.
3. Gradually beat in the eggs one at a time, beating well after each addition.
4. Sift together the flour and baking powder and fold into the creamed mixture alternately with the milk.
5. Divide the mixture between the prepared cake tins.
6. Bake in the preheated oven for 20 minutes or until a skewer inserted comes out clean. Stand for 2-3 minutes before turning out onto a cake rack to cool completely.
7. Spread the jam over the top of one of the sponge cakes. Place the remaining sponge cake on top and cover liberally with sifted icing sugar.