There are hundreds of recipes for a Victoria Sponge cake, and all are really just variations on a theme. Here is my version:
Beat 250g of castor sugar with 250g of softened butter, until light and fluffy. Add 4 eggs (not in the picture above!) to the mixture, one at a time, beating well between each egg.
Fold in 250g self-raising flour and a pinch of sea salt. Add a splash of milk to loosen the mixture, approximately 1/4 cup, but it depends. You want the mixture to fall off the spoon easily if you tap it on the side of the bowl, but don’t want it to be too runny.
Divide the mixture between two shallow 20cm lined and greased cake tins, then place in a pre-heated oven at 180°C/375°F/Gas Mark 4 for 20-25 minutes, or until golden and a skewer comes out clean.
Smother the flatter of the two cakes with the berry jam of your choice, strawberry or raspberry are particularly good. I’ve used raspberry jam.
You cake may look a little like it’s been involved in a crime scene 😉
Place the second cake on top of the one covered with jam. Sift over with icing sugar.
This cake is best served and eaten whilst still warm as it is a very dense cake, so it can get quite heavy once it cools (not to say that it’s not still delicious!).