Classic Victoria Sponge

For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 2 x 20cm|8" deep loose-based cake tins and line the bases with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Add the eggs, one at a time, beating well to combine. Add the flour and vanilla and mix well.

Divide evenly between the tins and bake for 45-50 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

Place one cake upside down.

For the filling: stir the jam to loosen and spread over the inverted cake.

Whisk the cream until thick and spoon on top of the jam.