Victoria Sponge Cake

Preheat the oven to 190C/170Cfan/gas 5. Line two sandwich tins with baking parchment.

Using an electric mixer, beat the margarine in a bowl for about a minute on a medium speed, until it is light and creamy and paler in colour. Add the caster sugar and beat for about a further thirty seconds until the sugar is combined. You should be left with a soft fluffy mixture.

To your margarine and sugar mix, sift over the flour and baking powder and add the eggs. Now beat until all the ingredients have combined. Add the milk and vanilla extract and give a short final blast to incorporate them.

Divide the cake mixture evenly between the two sandwich tins and place in the centre of the oven to bake for around eighteen to twenty two minutes until golden brown. Under no circumstances should you open the oven door whilst your cake is baking or else your cakes will sink.

For the buttercream, beat the butter on a fast speed for around three minutes until it is soft and pale. Sift in the icing sugar a tablespoon at a time, beating on a slow speed in between adding each one. Add the milk and vanilla extract, this will soften the mix, and beat until they're incorporated and the mixture is smooth.

Take the cakes out of the tins and allow them to cool before applying the buttercream, or else it will melt. Sandwich the two cakes together, the buttercream in the middle and/or jam.