Classic Victoria Sponge with Raspberry Jam and Whipped Cream

Preparation of Cake Tins Preheat the oven to 180°C (350°F) and line two 8-inch round cake tins with parchment paper.

Mixing the Cake Batter In a large mixing bowl, beat the softened butter and caster sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Incorporating the Flour Sift the flour into the bowl and gently fold it into the mixture. Stir in the milk to create a smooth batter.

Baking the Sponge Cakes Divide the batter equally between the prepared cake tins and smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly pressed.

Cooling the Cakes Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Filling and Topping Whip the double cream with icing sugar until it forms soft peaks. Spread the raspberry jam on the top of one sponge cake and pipe or spread the whipped cream over the jam. Place the second sponge cake on top and dust with icing sugar. Garnish with fresh raspberries before serving.