By and large I have to admit that I’m not much of a cake man – I often find, perhaps unsurprisingly, that they are a little too cakey for my liking. By that I mean there is a little too much sponge and not enough of anything else. However, if done perfectly, a Victoria Sponge can be absolutely delightful. I think the key to making a good sponge is to use high quality eggs, because their taste really comes through in the mixture. As such, if you use bad eggs it will just taste a little dodgy – luckily we keep our own chickens, so that was covered for perfectly. Another bonus of the victoria sponge is that it’s so simple, and therefore cheap to make – it isn’t even iced. It really is the perfect British cake to be enjoyed, as Queen Victoria did, at 11 o’clock with a spot of tea.