Victoria Sponge Cake

Victoria sponge is probably the first cake I ever made, it's a traditional family favourite and it's pretty easy to make. The recipe I use is in my Good Housekeeping cookbook that I had for Christmas in 1976, it was from my Aunt. I wonder if she knows I still have it.
For a Victoria sponge you will need the following ingredients:
In the book the basic recipe says
4oz butter
4oz caster sugar
2 eggs
4oz plain flour
1/2 level tsp baking powder
A little milk if necessary.

I make a BIG cake it lasts longer, so I've times the ingredients by four

Line 2 sandwich tins with baking/greaseproof paper (I ran out so I greased and floured the tins.

In a bowl place the butter and sugar and cream together,

Until it is light and fluffy

Most recipes say add the egg first, then the flour. I was once told that if you add an egg with some of the flour it stops the mix from curdling, so that is what I do.
I added 2 eggs with about 4 spoons of the flour & baking powder, and mixed.

Repeat until all the ingredients are mixed together

Divide the mixture equally between the two tins. I always put a little well in the middle because the cake always rises quite high in the middle, this helps to keep the cake more even

Bake in the oven at 170-180degC,gas mark 5 for about 25 mins
For the filling I use jam and make a butter icing

For butter icing you will need:
3oz butter
6oz icing sugar
One or two drops of Vanilla essence
1 or 2 tblsp Warm milk or water to mix
Cream the butter until soft, add sieved icing sugar and vanilla essence.