Place all of the ingredients in a mixer or food processor and blend until everything is mixed.
Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or until a cake tester comes out clean.
For the cream:
Whip the cream until it forms soft peaks. Add powdered sugar (to taste), skimmed milk powder (if using - This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla. Mix in gently.
Place one layer of the cooled cake on a cake plate and the other half on a plate. Spread the whipped cream over the bottom layer and then spread the jam over the other and sandwich them together.
Dust with a powdered sugar before serving.
Classic Victoria Sponge Cake
Amount Per Serving
Calories 490Calories from Fat 351
% Daily Value*
Total Fat 39g60%
Saturated Fat 23g115%
Total Carbohydrates 29g10%
* Percent Daily Values are based on a 2000 calorie diet.