Named after Queen Victoria, this is a delicious light-as-air sponge made in two layers and sandwiched together with a filling of raspberry jam and buttercream.

3 eggs
¾ cup caster sugar
½ cups self-raising flour
3 tbsp jam
¾ cup icing (confectioners) sugar
¾ cup butter
2 tbsp warm water

Lightly grease and line base of 2 x 7-inch round sandwich tins. Beat the butter and sugar together in a bowl until gale and creamy. Bear in the eggs, one at a time, adding a tablespoon of flour with each egg. Fold in the remaining flour. Divide the mixture equally between the two tins and bake at gas mark 4, 350 degrees F, 180 degrees C for about 20 minutes until well risen, golden brown and firm to touch in the center. Remove from the oven and allow to cool for about ten minutes before turning out onto a wire cooling rack. To make the buttercream, soften the butter, gradually beat in the sugar, and finally beat in the water.

Spread the base of one cake with the jam then carefully spread the buttercream on top. Place the other cake on top, and press down lightly. Sprinkle a little more icing sugar on top.
 

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