Victoria Sponge Cake

A classic British cake made with layers of light sponge cake, raspberry jam, and whipped cream.

Ingredients - Serves 8

Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Sift in the self-raising flour and gently fold it into the batter until just combined. Be careful not to overmix.
Stir in the vanilla extract.
Divide the batter equally between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly touched.
Remove the cakes from the oven and let them cool in the tins for 5 minutes. Then transfer them to a wire rack to cool completely.
Once the cakes are completely cooled, spread the raspberry jam over the top of one cake layer.
Spread the whipped cream over the jam layer.
Place the second cake layer on top and lightly press down to secure it.
Dust the top of the cake with powdered sugar before serving.