Victoria Sandwich Cake

Preheat the oven to 180 C/ 355 F.

Line and grease two 10-inch layer cake tins.

Using a hand whisk or stand mixer, beat together all of the cake ingredients in one go. Beat until pale and fluffy. The mixture should be thick, but airy – if it is too stiff, loosen with a small splash of milk.

Divide the mixture evenly between the two tins, and bake for 20-30 minutes, or until the cakes are golden and springy to the touch, and a skewer inserted into the middle of the cakes comes out clean.

Remove from the oven and leave the cakes in the tins for 10 minutes, then turn out and leave to cool completely.

When the cakes are cool, start working on the filling. Cream together the butter, sugar and vanilla with a tablespoon of the cream until very pale and smooth – at least two minutes. In a separate bowl, whip the remaining cream until stiff, then fold in the butter mixture.

Place one of your cakes (flat side up) on your serving platter. Spread the bottom cake layer with the jam, then generously heap on the buttercream before putting the top layer on. Dust the top of the cake with some extra icing (powdered) sugar if desired!