Lighter Victoria Sponge Cake

Preheat oven to 180ºC (355ºF) and grease a 6-7 inch cake tin.

Melt butter and set aside.

Mix flour, baking powder, soda, sugar and vanilla sugar together in a bowl.

Beat egg and add sour cream, oil and cooled butter. Pour into the dry ingredients and mix until well combined. Pour into the prepared tin and then using a knife, swirl the jam carefully into the batter.

Bake for around 18–21 minutes, until top is firm to the touch and an inserted skewer comes out clean. Cool in the pan for 10 minutes or so, then either turn out onto a wire rack, or remove the outside layer (if using a springform pan).

When completely cooled, sprinkle with icing sugar, or serve with a little cream or extra jam if you like. Enjoy!