Victoria Sponge Cake

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups self-raising flour
• 1 teaspoon baking powder
• 1 cup heavy cream (for filling)
• 1/2 cup strawberry jam
• 1 tablespoon powdered sugar for dusting

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and line two 8-inch round sandwich tins.

2. 2

   In a large bowl, cream the butter and sugar until pale and fluffy.

3. 3

   Beat in the eggs one at a time, adding a little flour if it starts to curdle. Stir in the vanilla.

4. 4

   Fold in the remaining flour and baking powder using a large metal spoon.

5. 5

   Divide mixture between the two tins. Bake for 25 minutes until golden and well risen.

6. 6

   Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.

7. 7

   Whip the cream until soft peaks form.

8. 8

   Spread jam onto one cake, top with whipped cream, and sandwich with the other cake. Dust with powdered sugar.