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The secret of making a good Victoria sandwich lies in the creaming and beating - if sufficient air is not incorporated into the mixture the cake will not be light and spongy.

For the glace icing:

1. Cream together the sugar and butter in a mixing bowl until light and fluffy, using an electric or rotary beater or wooden spoon. Beat in the eggs.

2. Sift the flour and salt. Stir 1 tbsp of flour into the butter mixture until well mixed. Gradually beat in the remaining flour. Add enough water to give the mixture a soft dropping consistency.

3. Pour into two greased 17.5cm (7 in) round sandwich tins, the bases lined with greased greaseproof paper.

4. Bake just above centre in a fairly hot oven (190°C/375°F or Gas Mark 5) for about 20 minutes or until well-risen and golden and the cakes have shrunk away from the sides of the tins.

5. Turn out onto a wire rack and leave to cool. Spread the jam evenly over one cake and place the remaining cake on top.

6. To prepare the icing, sift the icing sugar into a mixing bowl and gradually mix in the water until a smooth paste is formed which coats the back of the spoon. Quickly beat out any lumps. Spread over the cake before the icing is set, and decorate around the edge with the walnut halves.

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