Excellent choice!  The Victoria Sandwich Cake (also called Victoria Sponge Cake) is a timeless British classic named after Queen Victoria, who loved a slice with her afternoon tea. It’s light, fluffy, and filled with jam and cream – simple yet elegant. Here’s the detailed recipe:

 Classic Victoria Sandwich Cake

Ingredients

For the Sponge:

• 1 cup (225 g) unsalted butter, softened
• 1 cup (225 g) caster sugar (superfine sugar works best)
• 4 large eggs, room temperature
• 1 tsp vanilla extract (optional)
• 1 cup (225 g) self-raising flour (or all-purpose flour + 2 tsp baking powder)
• 2 tbsp milk (if needed, to loosen batter)

For the Filling:

• ½ cup (150 g) strawberry or raspberry jam (traditional choice)
• 1 cup (240 ml) heavy cream, whipped until soft peaks (or buttercream if preferred)

For Decoration:

• Icing sugar, for dusting

Instructions

1. Prepare the Oven & Tins

• Preheat oven to 350°F (175°C).
• Grease and line two 8-inch (20 cm) round cake pans with parchment paper.

2. Make the Sponge Batter

1. In a large mixing bowl, cream butter and sugar together until pale and fluffy (about 3–4 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract (if using).
4. Gently fold in flour (sifted) using a spatula or spoon.
5. If the batter is too thick, add 1–2 tbsp milk to achieve a soft dropping consistency.

3. Bake the Cakes

• Divide the batter evenly between the two pans and smooth the tops.
• Bake for 20–25 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
• Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

4. Assemble the Cake

1. Place one sponge layer on a serving plate.
2. Spread evenly with jam.
3. Top with whipped cream (or buttercream if preferred).
4. Place the second sponge on top.
5. Dust the top generously with icing sugar.

5. Serve

• Slice and enjoy with a cup of tea or coffee – just like Queen Victoria!

Tips & Variations

• Traditional Way: Use only jam (no cream) for the most classic version.
• Buttercream Option: Replace whipped cream with buttercream for a sturdier filling.
• Fruit Twist: Add fresh strawberries or raspberries along with the cream.
• Storage: Best eaten fresh, but can be stored in an airtight container at room temperature for 1 day or in the fridge for 3 days. (If using fresh cream, refrigerate immediately).

✨ The Victoria Sandwich Cake is light, airy, and beautifully simple – the perfect centerpiece for afternoon tea or special occasions.

Would you like me to also share a modern twist version (like a chocolate Victoria sponge or lemon-curd-filled one)?