For this Victoria sponge, you will need:

220g self-raising flour
220g softened butter
220g caster sugar
4 eggs, lightly beaten
2 tbsp milk
6 tbsp strawberry jam

(makes one double-layered 8-inch cake)

Using an electric whisk, beat the egg and butter together until light and fluffy. Then add the egg and flour, a little at a time, whisking thoroughly in between. Add a little milk if the mixture becomes too solid.

Divide the mixture between the two greased 8-in cake tins, smoothing the tops. Bake in a pre-heated oven at 180°C (350°F) – 160°C (325°F) if fan assisted – for 20 minutes.

Test if the cake is cooked by inserting a pin or fork in the middle. If it comes away clean, it is cooked.

Remove from oven to cool for 5 minutes in the tins. Afterwards, turn out onto a cooling rack and allow to cool completely.

When cooled, spread the jam over one of the cakes and place the other cake on top. You can sprinkle some icing sugar over the top if you wish. Some also like to put whipped or butter cream in the middle, layered on top of the jam.