Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Grease & line two 7.5" tins.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Add the vanilla and mix well.
Finally add the flour and mix thoroughly until smooth.
Carefully divide the batter into the tins (weighing each filled tin will help you to get them as even as possible).
Bake for around 40 minutes or until a skewer comes out clean.
Remove from the tins and leave to cool on wire racks, one face up and one face down.
When the cakes are completely cool, take the layer that was top down on the cooling rack and place it on your plate / board the same way around, top down with the flat side facing up.
If it doesn't sit flat and there is a gap around the edge between the plate and the cake, carefully slice off a small amount of the raised centre until it sits flat on the plate.
Now spread the jam evenly over the flat surface.
For the whipped cream filling, whisk the chilled cream until it reaches soft peaks consistency.
Then sprinkle over the caster sugar & continue whisking until you have stiff peaks.
Spread a generous layer of the cream on top of the jam covered cake, leaving about a cm around the edge. Then carefully place the other sponge on top and very lightly press down until the cream has spread out to the edges.
Finally dust the top with icing sugar & enjoy!
Cakes containing fresh cream should always be kept refrigerated.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!
Classic Victoria Sponge Recipe By Sarah Sibley https://bakewithsarah.com/classic-victoria-sponge-cake/