1.Preheat oven and line two cake tins with parchment paper. Then add room temp unsalted butter to a bowl.

2. Beat for a couple of minutes using a stand or hand held mixer.

3. Add caster sugar to the bowl.

4. Beat butter and caster sugar together for 5 minutes.

5. Crack the eggs into a separate bowl and whisk gently.

6. Add ¼ of the egg mixture and whisk until the eggs are fully incorporated.

7. Add half of the self-raising flour and half of the milk into the mixture and use a spatula to mix. Repeat with the remaining flour.

8. The final batter should have a silky consistency.

9. Pour equal amounts of the batter into the two tins and bake in the preheated oven for 20-30 minutes.

10. The cake is ready once it springs back up once pressed down. Remove sponges from tins and cool on a rack.

11. To assemble the cake, spread some buttercream on one cake.

12. Top with jam.

13. Place the second cake on the buttercream side with the bottom facing up.

14. Dust icing sugar on top of the sandwich.

15. Add more buttercream on top of the cake in the centre.

16. Top with fresh berries and serve!

Enjoy a slice of this delicious Victoria sponge.