Another recipe from Jamie Oliver’s fabulous book Cook with Jamie: My Guide to Making You a Better Cook. This one is a classic Victoria sponge, with all the trimmings! Surprisingly good for my first attempt at a sponge cake. The trick with getting this sponge cake just right is triple-sifting the flour and a light gentle folding of the mixture, but not overdoing it.
Filled with raspberry jam, raspberries, and overflowing with lemon vanilla cream, this cake proves the point that you can never have “too much cream”!