John Whaite bakes a classic Victoria Sponge recipe on Lorraine.

The ingredients are: 225g unsalted butter, softened, 225g caster sugar, 4 large eggs, 225g self raising flour, Strawberry jam, Strawberries and Icing sugar.

For the Chantilly cream: 500ml double cream, 100g icing sugar, Seeds from 1 vanilla pod and 2 tbsp rum.

To prepare the sponge, preheat the oven to 180c/160c fan.

Grease and line 2 x 20cm loose bottom sandwich tins.

In a mixing bowl cream together the butter and sugar until very pale and fluffy.

Add the eggs and beat those in, then sift in the flour and fold that in gently.

Divide between the two tins and bake in the preheated oven for 18-22 minutes or until a skewer inserted into the centre comes out clean. Allow to cool until completely cold.

To assemble spread the jam over one of the cakes.

Top with the other cake then top with fresh strawberries chopped in half and a generous sifting of icing sugar.