Victoria sponge recipe

Here is a delicious Victoria Sponge recipe, a classic British cake known for its light and fluffy texture. Begin by creaming together 200g of softened butter and 200g of caster sugar until pale and fluffy. Gradually beat in 4 eggs, one at a time, followed by 200g of self-raising flour, folding it in gently to keep the mixture airy. Divide the batter evenly between two greased 20cm cake tins and bake at 180°C (350°F) for 20-25 minutes until golden and a skewer comes out clean. Once cooled, sandwich the cakes together with a layer of strawberry jam and whipped cream, then dust the top with icing sugar.