Victoria Sponge Cake

Instructions

1. Prepare the baking tins
   Preheat the oven to 180°C (160°C fan/Gas 4). Grease and line two 20cm/8-inch round cake tins with baking parchment. Make sure the parchment extends slightly above the edges of the tins.
2. Make the cake batter
   In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy, this should take about 3-5 minutes with an electric mixer. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Fold in the remaining flour gently using a large metal spoon or spatula, then stir in the vanilla extract and milk to create a smooth dropping consistency.
3. Bake the cakes
   Divide the mixture evenly between the prepared cake tins and level the surfaces with a spatula. Bake in the preheated oven for 20-25 minutes until golden brown and springy to the touch. A skewer inserted into the center should come out clean. Allow the cakes to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
4. Make the buttercream
   While the cakes are cooling, prepare the buttercream filling. In a clean bowl, beat the softened butter until smooth and creamy. Gradually add the sifted icing sugar, beating well after each addition. Stir in the vanilla extract and beat until light and fluffy, about 3-4 minutes.
5. Assemble the cake
   Once the cakes are completely cool, place one cake layer on a serving plate, flat side up. Spread the strawberry or raspberry jam evenly over the surface, leaving a small border around the edge. Carefully spread or pipe the buttercream over the jam. Place the second cake on top, with the flat side facing down. Gently press down to secure the layers together.
6. Finish and serve
   Dust the top of the cake generously with icing sugar using a fine sieve. For best results, allow the cake to settle for 30 minutes before slicing. Serve with tea for a traditional British afternoon tea experience.