Classic Victoria Sponge Cake

200g caster sugar

200g softened butter

4 eggs, beaten

200g Cake flour

2 tsp baking powder

2 Tbs milk

250ml cream

Vanilla extract 

340g jar raspberry jam

Icing sugar, to decorate

1. Heat oven to 190C.
2. Spray two 20cm sandwich tins and with non-stick spray.
3. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
5. Whisk the cream and vanilla together.
6. Once cakes are completely cooled, spread the jam over the bottom of one of the sponges, top it with the cream and sandwich the second sponge on top. Dust with a little icing sugar before serving.