'Light and fluffy' Victoria sponge recipe that takes just 30 minutes to make

When you're craving something sweet after a long day, it really doesn't get much better than a delicious slice of cake - especially when paired with a cup of tea.

And you can't go wrong with a classic Victoria sponge, a simple yet tasty choice that couldn't be easier to make at home.

The combination of light, fluffy sponge paired with the sweet and creamy filling makes it the perfect treat for the whole family. There are many recipes out there to choose from, but Matt Webster, food and flavour expert at Seasoned Pioneers, has shared an exclusive method that guarantees the perfect cake.

Sharing his recipe exclusively with Express.co.uk, Matt said: "This simple recipe is something the whole family can enjoy!

"The key to a perfect light and fluffy sponge cake is to make sure all your ingredients are at room temperature before you begin, as cold ingredients will lead to a dense and heavy cake. If you want to minimise the sweetness of the sugar and bring out the creaminess of the buttercream, just add a small pinch of salt."

Victoria sponge cake recipe

Ingredients

• 200g unsalted butter, softened

• 200g caster sugar

• Four large eggs

• One vanilla pod

• 200g self-raising flour

• One teaspoon of baking powder

• Two tablespoons milk

• Strawberries (to garnish)

For the filling

• Four tablespoons raspberry or strawberry jam

• 100g butter

• 200g icing sugar

Method

1. Preheat your oven to 180C, then grease and line two round cake tins with baking paper.

2. Beat the butter and caster sugar until pale and fluffy. Crack the eggs in one at a time, beating well after each one.

3. Sift the self-raising flour and baking powder into the mixture and fold it in until everything is mixed together. Next, add the milk and the seeds from the vanilla pod, mixing until you have a smooth batter.

4. Split the batter between the two cake tins and smooth the tops with a spatula. Bake in the preheated oven for about 20-25 minutes.
   

5. For the buttercream filling, beat together the 100g butter and 200g icing sugar until light and fluffy.

6. When the cakes have cooled down, spread the jam over the bottom layer, followed by the buttercream.

7. Add the second cake layer on top and decorate it with a sprinkle of icing sugar and strawberries.

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