A light and airy Classic Victoria Sponge Cake, filled with strawberry jam and dusted with a sprinkling of icing sugar.
Once the mixture is light and fluffy, add an egg and 1 tbsp of the previously weighed out flour. Beat thoroughly before adding the next egg and next tbsp of flour.
Add in 1 tsp of vanilla extract with the last of the eggs and beat. If you feel you need to loosen up your mixture add a couple of tablespoons of milk at this stage.
Distribute the mix evenly between the two sandwich tins. Spread out evenly with the back of the spoon or spatula and bake in the middle shelf of the oven for about 25 minutes or until the cake is lightly golden and springs back when gently pressed with a finger.
Then add in the vanilla extract.
Spread one layer with the jam or lemon curd and the other layer with the buttercream, place both layers together to form a sandwich. Dust the top with icing or castor sugar.