Victoria Sponge Cake

For the sponge:
200g butter, softened
200g self-raising flour
200g caster sugar
4 eggs
1 tsp baking powder
2 tbsp milk

For the filling:
140g icing sugar
100g butter, softened
1 drop vanilla extract (or 3 of vanilla essence)
5 or 6 heaped tbsp good quality strawberry jam

Method:
1. Turn on the oven to 170C fan/190C/gas mark 5. Grease and line two 20cm cake tins and set aside.
2. In large mixing bowl cream together the butter and the sugar with a wooden spoon, then add one egg at a time mixing in between. Then sift in the flour and baking powder and incorporate into the mixture.
3. Now split the cake mixture into the two tins smoothing out any bumps on the top with the back of the spoon and bake in the oven for about 20 minutes. When the cakes are golden and spring back when pressed in the middle, take them out of the oven, remove from the tins and let them cool on a wire rack. 
4. For the filling, sift the icing sugar into a bowl then beat together with the butter. When it is smooth and creamy add the vanilla and incorporate. 
5. Once the sponge is completely cool, spread the jam onto the bottom layer and the butter icing onto the bottom of the top layer. Now put the top layer on and lightly dust with icing sugar. 

Perfect with a nice cup of tea :)