A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam!
Place all of the ingredients for the cake in a mixer or food processor and blend until everything is mixed.
Split the batter between 2 greased 8 inch round pans, and bake for 25-30 minutes.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract.
Spread the buttercream over the bottom of one of the sponges.
Then spread on the strawberry or raspberry jam.
Sandwich them together. Dust the cake with a bit of powdered sugar right before serving.