A Victoria sponge cake has been a favourite in families for generations.

Consisting of two light and airy vanilla cakes sandwiched together with jam and buttercream or whipped cream, the bake is delicious.

Nigella’s recipe notes said: “This is the Victoria sponge I’ve been making for decades.

“I don’t advise making this in advance, as it stales quickly. As with so many simple pleasures, just savour it in the moment.”

The chef said her recipe “tinkers” only a little with the traditional model for a sublime bake.

Ingredients:

For the cake:

225g soft unsalted butter

225g caster sugar

One teaspoon vanilla extract

200g plain flour

25g cornflour

Two and a half teaspoons of baking powder

A pinch of salt

Four large eggs, at room temperature

Two to three tablespoons of milk, at room temperature

For the filling:

75g seedless raspberry jam

150g fresh raspberries

150ml double cream

Method:

Heat the oven to 180C/160C Fan and grease two eight-inch sandwich tins with butter before lining with parchment.

Start by beating together the butter and sugar before adding in the vanilla and beating again.

In a separate bowl, mix together the flour, cornflour, baking powder and salt.

Beat one egg into the butter and sugar, followed by one tablespoon of flour and once both absorbed, continue this manner until the eggs are used up.

Beat in the rest of the flour, and once combined, add the milk in one tablespoon at a time.

Divide the batter between the tins and bake for 20 to 25 minutes before letting the cakes cool.

Whilst cooling, beat the cream until it’s thick but with a little softness and once the cake has completely cooled, spread the jam over one of the cakes, before adding the cream on top.

Place your second cake on the top and sprinkle over two tablespoons of sugar to give the cake a sparkly dusting.