Christmas cakes can be done in chocolate, lemon and victoria sponge. With or without fruits.

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.

Ingredients

• 225g/8oz butter or margarine, softened at room temperature
• 225g/8oz caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 225g/8oz self raising flour
• milk, to loosen
  
  

  Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line 2 x 18cm/7in cake tins with baking paper.
     Technique: Greasing and lining cake tins
     Watch technique0:33 mins
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.
     Technique: Creaming butter by hand
     Watch technique0:50 mins
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  5. 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.
     Technique: Folding
     Watch technique0:35 mins
  6. Divide the mixture between the cake tins and gently spread out with a spatula.
  7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
  9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
     
     
     ENJOY AND HAVE AN GREAT TASTE XMAS!