Victoria sponge cake

1) Preheat the oven to 190C/170C fan/gas 5.
2) Grease and flour two 20cm cake tins.
3) Place the butter, caster sugar and vanilla extract into a bowl and beat well until creamy.
4) Slowly beat in 4 eggs.
5) Sieve the flour into the bowl and fold in, mixing well.
6) Divide the mix between the two cake tins, place into the oven and bake for about 20 mins until risen and golden brown.
7) The cakes should spring back when gently pushed in the middle and a knife should come out clean.
8) When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
9) Once cool spread the jam onto one cake and top with the whipped cream.
10) Sandwich the cakes together and dust with icing sugar.
11) Enjoy with a lovely cup of tea in the afternoon!