Victoria Sponge Sandwich

Instructions

1. Prepare the baking tins
   Preheat your oven to 180°C (160°C fan/gas mark 4). Grease and line two 20cm round sandwich tins with baking parchment, ensuring the paper extends slightly above the rim of the tins.
2. Make the cake batter
   In a large bowl, beat the softened butter and caster sugar together using an electric mixer until pale and fluffy, about 3-4 minutes. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Stir in the vanilla extract.
3. Combine the dry ingredients
   Sift the remaining flour and baking powder into the bowl and gently fold in using a large metal spoon or spatula. Add the milk and fold until the mixture is smooth and drops easily off the spoon.
4. Bake the sponges
   Divide the batter equally between the prepared tins and level the surfaces with a spatula. Bake in the preheated oven for 20-25 minutes until golden brown and the cakes spring back when lightly pressed. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
5. Make the buttercream
   While the cakes are cooling, make the buttercream. Beat the softened butter until smooth, then gradually add the sifted icing sugar and vanilla extract. Continue beating until pale and fluffy, about 3-4 minutes.
6. Assemble the cake
   Once the sponges are completely cool, place one cake layer on a serving plate. Spread the strawberry or raspberry jam evenly over the surface, leaving a small border around the edge. Pipe or spread the buttercream over the jam, or around the edge with jam in the center if preferred.
7. Finish the Victoria Sponge
   Gently place the second sponge on top, pressing down lightly. Dust the top generously with icing sugar just before serving for that classic Victoria Sponge finish.