Traditional Victoria Sponge Cake

Cream together softened butter and sugar until pale and fluffy.

Beat in eggs one at a time, followed by a tsp of vanilla extract.

Gently fold in sifted self-raising flour until just combined.

Divide the batter between two greased 8-inch cake tins and bake at 180°C for 20-25 minutes until golden.

Let them cool completely on a wire rack.

Spread a generous layer of strawberry or raspberry jam on the bottom of one cake.

Spread whipped cream (or buttercream) over the jam.

Place the second cake on top and sprinkle the top with powdered sugar.