Granny’s Victoria Sponge Recipe

Preheat the oven to 180°C (350°F). Grease and line 2 6-inch round cake tins.

In a large mixing bowl, beat together the butter, sugar, and vanilla extract until light and fluffy.

Gradually add the eggs, beating well after each addition.

Sift in the flour and fold gently until just combined.

Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.

Bake in the preheated oven for 20-25 minutes, or until golden and a skewer inserted into the middle comes out clean.

Remove the cakes from the oven and let them cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, spread the raspberry jam over one of the cakes, then whip the double cream until soft peaks form and spread it over the jam.

Place the second cake on top and dust with icing sugar. Serve and enjoy!