Victoria sponge

As requested by my dad, he wanted a classic Victoria sponge for his birthday as he's not one for too much icing. This is my fool proof recipie. 

You need two 8" cake tins

Ingredients 

400g of butter or margerine 

400g of sugar 

2tsp of vanilla essence 

4 large free range eggs 

400g of self raising flour 

1tsp of baking powder 

A splash of milk 

For the filling 

Raspberry jam 

100g of unsalted butter 

200g of icing sugar 

Splash of milk

Method 

Pre heat the oven to 180 degrees. Grease the cake tins with some margerine or butter and put to one side. Using a large mixing bowl cream together the butter and sugar until light and fluffy then add the eggs and the vanilla essence and mix together, don't worry if it looks like scrambled eggs just add a little flour and that will soon smooth out. Then sift the flour and baking powder into the mixture and add some milk if it looks too dry. Divide the mixture Into the two tins and put in the oven for around 40 minutes. Once cooked turn out onto wire racks to cool completely. 

Once the cake has cooled make the butter cream by mixing the butter icing sugar and milk together. Spread the jam on one of the cakes and the buttercream on the other cake and put them together. Finish the cake by dusting with icing sugar