Victoria Sponge from The Pink Whisk Guide to Cake Making by Ruth Clemens

Ingredients

• 4 eggs, large
• 2 tbsp icing (confectioners) sugar
• 250 g (9 oz) self-raising (-rising) flour
• 1 tsp vanilla bean paste or the seeds from inside 1 vanilla pod
• 225 g (8 oz) seedless raspberry jam
• A little icing (confectioners) sugar to dust
• 200 ml (7 fl oz) double (heavy) cream
• 2 tbsp milk
• 250 g (9 oz) very soft butter, plus a little extra for greasing
• 250 g (9 oz) caster (superfine) sugar
• 1 tsp vanilla extract