300gMargarine or unsalted butterIf you're using Stork, use it cold straight from the fridge. If you're using butter, then make sure it's at room temperature.
3largeEggsat room temperature
4tbspMilkfull-fat or semi-skimmed
200mlDouble creamuse cold straight from the fridge
Icing sugarfor dusting on top
Make the sponge layers
Preheat oven to 180°C.
Lightly grease two 8inch round cake tins with butter and line the base with greaseproof paper.
In a large mixing bowl, beat the margarine and caster sugar until creamy.
Add the eggs one at a time, mixing well after each.
Add the flour and milk and fold together until the cake mixture is smooth.
Divide the mixture evenly between the cake tins and bake for 30-35 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.
Leave to cool for 15 minutes in the baking tin, before turning out onto a wire rack and cooling completely.
Make the filling
Whip the cream until it thickens and reaches soft-peaks*. The texture should look like soft, pillowy clouds. See the notes in the text above for more help on this.
Assemble the cake
Place one of the cake layers on a cake stand or plate. If the cake has domed on top, use a sharp knife to trim off the top and make the cake flat.
Spread the jam on top. Don't take the jam right to the edge of the cake otherwise it will spill over when you add the cream and the second cake. You want to leave roughly 1inch around the edge.
Spread the whipped cream on top. Again, leave roughly 1inch around the edge.
Place the second cake on top and lightly press down to sandwich the layers together.
Dust the top with icing sugar, slice and serve!
Cover and store your Victoria Sponge Cake in the fridge for up to 2 days. *If you're using an electric whisk this should take roughly 5 minutes. If you're whisking the cream by hand, expect this to take up to 10 minutes.