Classic Victoria Sponge Cake

Preheat the oven to 180ºC/ fan 160°C/ gas mark 4. Grease and line the base of two 18cm (7 inch) sandwich tins.

Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Add in the vanilla extract.

Sift in the flour and fold in lightly. Divide the mixture into the prepared sandwich tins.

Bake for 25 until risen and golden or until a skewer comes out clean. Cool in the tins for about a minute, then turn out onto a wire rack to cool completely.

Prepare the buttercream by mixing together the butter, icing sugar and vanilla. If you need to loosen the mixture, add a tiny splash of milk.

Once the cakes are completely cool, sandwich together with the jam and buttercream.

Tip: Leave plain or decorate however you wish. Try topping with a light dusting of icing sugar and fresh strawberries.