Really easy Sunday teatime Victoria sponge

I am no domestic goddess.
In fact just saying that sentence makes me cackle with laughter.
But just lately I've rediscovered baking. There is something quite wonderful about having your 8 year old son who's not impressed with much, breathe: "Wow mum, that looks delicious."
Ok Ok, so I'm a sucker for compliments.

So today I attempted a Victoria sponge cake; surely the most traditional of English Sunday treats?
It was easy peasy; it must be if I managed it.
Sure it doesn't look really pretty and perfect, but let me tell you, it tasted GORGEOUS.

So if you're not ordinarily the baking type and fancy impressing the family, this is for you.

Ingredients
225g soft butter
225g caster sugar
4 eggs
225g self-raising flour
2 tsp baking powder
1 tsp vanilla essence
2-3 tbsp milk
For the filling
4 tbsp raspberry jam
50g soft butter
100g icing sugar

Method
Grease and base line two 8 inch sandwich tins with greased greaseproof paper.
Heat oven to 180C.
Put all the ingredients into a large mixing bowl and beat well until totally blended. See, it even starts off really really easy.
Divide mixture evenly between the two tins and level out.
Bake for about 25 minutes or until well risen and the cake springs back when lightly pressed.
Leave to cool on a wire rack.
When cold, spread the base of one cake with the jam and the other with buttercream icing (beat the butter and the icing sugar well together until smooth and creamy).
Sandwich the two halves together, sprinkle the top with a little extra icing sugar and voila!

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