Classic Victoria Sponge Cake

Ingredients

Icing sugar

for dusting

Strawberry or raspberry jam

1/2 cup

Milk

2 tablespoons

Vanilla extract

1 teaspoon

Eggs

3 large

Unsalted butter, softened

1 cup (225g)

Caster sugar

1 cup (200g)

Self-raising flour

1 cup (225g)

Instructions

1. Preheat your oven to 180°C (160°C Fan) or Gas Mark 4. Grease and line two 20cm (8in) sandwich tins with parchment paper.
2. In a large mixing bowl, combine the softened unsalted butter and caster sugar. Beat together until the mixture is light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract until fully combined.
4. Sift in the self-raising flour and gently fold it into the batter until just combined, being careful not to overmix.
5. Divide the batter evenly between the prepared tins. Smooth the surface with a spatula or the back of a spoon.
6. Bake in the preheated oven for about 20 minutes, or until the cakes are golden brown and spring back when pressed gently in the center.
7. Once baked, turn the cakes out onto a cooling rack and let them cool completely.
8. Once cooled, spread the jam over the top of one of the cakes. Carefully place the second cake on top.
9. Dust the top with icing sugar just before serving for an elegant finish.