• Preheat the oven to 180`c
• Grease and line two 8" sandwich tins
• Cream together the butter and sugar until the mixture is light and fluffy
• Add the egg a little at a time and beat well
• Sift in the flour and salt and fold in with a metal spoon
• Divide the mixture between to two tins, smoothing over the top
• Place in the preheated oven for 25-30 minutes when well risen and golden brown
• Allow to cool slightly before gently turning out onto wire cooling racks to cool completely
• Mix the butter icing ingredients together
• When to Sponges have cooled sandwich together after spreading with the jam and cream, sprinkle the top with icing sugar.

This Victoria Sponge Cake Recipe is a classic family favourite. Freshly whipped double cream is a fabulous treat in place of the butter icing!