"Big Jo Bakery’s cake rotation changes every few weeks, but the Victoria sponge is unmissable and regularly sells out at the main restaurant-bakery and satellites faster than the team can keep up with production. The recipe is one head baker Kay has been baking for years and has stood the test of time. The sponge begins with butter and sugar, whipped into fluffy peaks with a generous helping of vanilla, followed by the addition of eggs and extra yolks which give the cake a distinctively rich flavour and colour, plus fragrant and golden Wildfarmed freshly stone-milled flour. Once baked and cooled, the sponge is cut in half and filled with generous amounts of vanilla buttercream and seasonal homemade jam — right now, eye-popping pink rhubarb, but apricot, strawberry, blackberry and nectarine and peach jams have featured when in season. The result is a faultless classic that sits proudly on the counter like an ambassador for baking with the best British produce." - Emma Louise Pudge
