The best victoria sponge

All I'm going to say is that this looks good, but it tastes even better!

For the sponges

- 175g margarine

- 50g butter

- 225g caster sugar

- 4 eggs, beaten

- dash of vanilla essence

- 225g self-raising flour

- dash of milk 

For the buttercream

- 150g unsalted butter

- 225g icing sugar, sifted

- 2 tbsp hot milk

- 1 tsp vanilla extract

- raspberry jam

- strawberries

1. Pre-heat the oven to gas mark 4 / 180 degrees and grease and line two cake tins.

2. Cream the butter/marg and sugar together until light and fluffy.
3. Gradually whisk in the eggs and vanilla essence, then sieve in the flour and stir in the milk to create a creamy mixture.
4. Pour the mixture evenly into the two cake tins and bake in the oven for 20-25 minutes or until golden brown. Leave to cool.

5. Meanwhile, to make the buttercream, simply whisk all the ingredients together until light and smooth.
6. Once cool, turn the sponges upside down and spread the jam on one side, and some of the buttercream on the other.

7. Sandwich together and leave for around 10 minutes.

8. Spread the remaining icing on the top of the cake (generous amount!) and top with some strawberries in a decoration of your choice!

Enjoy :)