Victoria Sponge Cake

Ingredients

12oz Butter

12oz Caster sugar

12oz Self raising flour

1 tsp Vanilla Extract

1 tsp Baking powder

5 Eggs

3 tbsp Milk

Raspberry Jam

1 Pot cream

Icing sugar for dusting 

Prepare two 8 inch cake tins with butter and flour.

Add the butter and sugar to a bowl and whisk until light and creamy.

Add 1 egg and 1 tbsp flour and stir in, repeat with the remaining eggs.

Add the remaining flour, baking powder, milk and vanilla and stir until

well combined.

Divide the mixture between your two prepared cake tins

Bake in the oven on 180c/Gas 4 for 30-35 mins or until a skewer inserted

 into the centre comes out cleanly

Leave the cakes to cool for 5 mins in the tin before turning out on a 

cooling rack to cool completely.

Spread one of the cakes with raspberry jam.

Whisk your cream until its a firm consistency and spread on top of your 

jam. Place the other cake on top of the cream and dust the top with

icing sugar.

Enjoy!