What is the recipe for a Victoria sponge?

Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- Strawberry jam
- Whipped cream

Instructions:
1. Preheat the oven to 180°C (350°F) and grease and line two 20cm (8 inch) round cake tins.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
4. Sift in the remaining flour and baking powder, and fold gently into the mixture.
5. Stir in the milk and vanilla extract until well combined.
6. Divide the mixture evenly between the two cake tins and smooth the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly pressed.
8. Allow the cakes to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
9. Once the cakes are completely cool, spread one cake with strawberry jam and whipped cream, then place the other cake on top.
10. Dust the top of the cake with icing sugar and serve. Enjoy your delicious Victoria sponge!

Ingredients:

For the Cake:

- 1 3/4 cups (220g) all-purpose flour, plus extra for dusting
- 1 3/4 cups (350g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks/225g) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk

For the Jam Filling:

- 1 cup (250g) raspberry or strawberry jam

For the Buttercream Icing:

- 1 cup (2 sticks/225g) unsalted butter, softened
- 3 cups (375g) confectioners' (icing) sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons (45-60ml) milk

Instructions:

For the Cake:

1. Preheat oven to 350°F (180°C). Grease and line two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, cream together the butter and vanilla extract until pale and fluffy.
4. Add the eggs one at a time, mixing in between until combined.
5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter equally between the prepared cake pans and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

For the Jam Filling:

1. Spread the raspberry or strawberry jam evenly over one of the cooled cake layers.

For the Buttercream Icing:

1. In a large bowl, cream together the softened butter and half of the confectioners' sugar until light and fluffy.
2. Add the vanilla extract and milk and mix until combined.
3. Gradually add the remaining confectioners' sugar and mix until stiff peaks form.

To Assemble the Victoria Sponge:

1. Place one of the cake layers on a cake stand or serving plate.
2. Top with the jam filling.
3. Place the remaining cake layer on top.
4. Spread the buttercream icing over the top and sides of the cake.
5. Decorate with fresh fruit or sprinkles, if desired.

Tips:

- For a taller Victoria sponge, use three 8-inch (20cm) cake pans.
- To make your own raspberry jam, simmer 1 pound (450g) of raspberries with 1 cup (250g) of sugar and 1/4 cup (60ml) of lemon juice until thickened.
- You can use any type of jam or curd for the filling.