Victoria sponge

Method

Preheat the oven to 180°C and grease two 20cm round sandwich tins. Cream together the softened butter and caster sugar until pale and fluffy, then beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Fold in the remaining flour and baking powder gently, then stir in the vanilla extract and milk until the mixture reaches a dropping consistency. Divide equally between the tins and bake for 18-20 minutes until golden and a skewer comes out clean. Turn out onto a wire rack to cool completely. Once cool, spread jam on the bottom of one sponge, top with whipped cream, then place the second sponge on top. Dust the top with icing sugar and serve.