Si and Dave make a classic Victoria sandwich sponge cake for a tea time treats on their visit to the WI.

The ingredients are: 250g unsalted butter, plus extra for greasing, 250g golden caster sugar,4 free-range eggs, 1 tsp vanilla extract and 250g self-raising flour.

For the butter cream: 250g icing sugar, 125g unsalted butter, softened and 2 tsp hot water and 1 tsp ground cinnamon.

To serve: 250g good raspberry jam and icing sugar, for dusting.