Classic Victoria sandwich

Directions

1. 1
   Heat oven to 190C/fan 170C/gas
2. 2
   Butter two 20cm sandwich tins and line with non-stick baking paper.
3. 3
   In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
4. 4
   Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
5. 5
   Bake for about 20 mins until golden and the cake springs back when pressed.
6. 6
   Turn onto a cooling rack and leave to cool completely.
7. 7
   To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if youre using it).
8. 8
   Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
9. 9
   Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.