Victoria sponge cake with buttercream

Method
Prep:10min  ›  Cook:25min  ›  Extra time:1hr cooling  ›  Ready in:1hr35min 

1. Preheat the oven to 180 C / Gas 4. Grease and line two 18cm (7 in) cake tins with baking parchment.
2. Cream the butter and the sugar together in a bowl until pale and fluffy.
3. Beat in the eggs, one at a time, and stir in the vanilla.
4. Fold in the flour using a large metal spoon, adding a little milk if necessary, to create a mixture with a soft dropping consistency.
5. Divide the mixture between the cake tins and gently spread out with a spatula.
6. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
7. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
8. For the filling: place butter in a bowl and beat for 5 minutes, till very pale and fluffy. Add the icing sugar whilst beating. Continue till smooth.
9. After cake has cooled, sandwich together with buttercream and jam.

Tip

Prepare butter icing in a cool kitchen, or it will make it difficult to work with.