Easy Peasy Victoria sponge

This is a very straightforward recipe. Follow these instructions and you'll have a perfect Victoria sponge in no time!

Ingredients

125g butter
125g caster sugar
125g self-raising flour
2 eggs
Raspberry jam
Whipped double cream

1) Cream the butter and sugar together in a bowl, until light and pale in colour.
2) Beat the eggs and add them to the main bowl, mixing until you achieve a smooth consistency.
3) Sift in the flour and fold it into the mixture.
4) Pour the mixture into 2 prepared Victoria sponge cake tins, and cook in the oven for 35 minutes at 180 degrees-Celsius.
5) Once fully baked, leave the sponge to cool. In the meantime, whip the double cream in a bowl, until it forms soft peaks. (The trick to doing this quickly is by whipping the cream in a metal bowl which has been placed in the freezer for a few minutes!)
6) Once the two sponge cakes have cooled, spread the whipped cream onto one side of one, and spread the jam onto one side of the other.
7) Sandwich the two cakes together, and (if you're feeling super adventurous) dust the cake with icing sugar. Finished!

This cake is perfect for teatime. Or, for an indulgent, comforting dessert, drown in tons of custard!