Here's a classic Victoria Sponge Cake recipe:
200g (7 oz) unsalted butter, softened
200g (7 oz) caster sugar
4 large eggs, at room temperature
200g (7 oz) self-raising flour
2 tsp baking powder
1 tsp vanilla extract
2-3 tbsp milk, as needed
150g (5 oz) good-quality raspberry or strawberry jam
200ml (7 fl oz) double cream, whipped to soft peaks (or 150g/5 oz of buttercream)
Icing sugar, for dusting
Preheat your oven to 180°C (350°F or Gas Mark 4). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy. This can be done using a hand mixer or a stand mixer with a paddle attachment.
Beat in the eggs, one at a time, adding a small spoonful of flour with each egg to prevent the mixture from curdling. Mix in the vanilla extract.
Sift in the remaining flour and baking powder, then gently fold into the mixture using a spatula or a large metal spoon until just combined. If the batter is too thick, add milk, one tablespoon at a time, to reach a soft dropping consistency.
Divide the batter evenly between the two prepared cake tins, smoothing the tops with the back of a spoon. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back when lightly pressed in the center.
Remove the cakes from the oven and let them cool in the tins for 5 minutes. Then, turn them out onto a wire rack to cool completely.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread the jam evenly over the surface, followed by whipped cream or buttercream.
Place the second cake layer on top, pressing down gently. Dust the top with icing sugar before serving.
Enjoy your classic British Victoria Sponge Cake!