Victoria Sponge Cake

1. Preheat the oven to 360 F / 180 C.
2. Line two 8-inch (20 cm) diameter round cake tins with parchment paper.
3. In the bowl of a stand mixer, break the eggs.
4. Add the sugar, flour, baking powder and butter. Mix with the flat beater until obtaining a homogeneous mixture.
5. Pour half of the preparation in each of the 2 cake tins.
6. Tap each tin against the work surface to smooth out the surface and get rid of air bubbles.
7. Using a spatula, gently smooth out the top of both cakes.
8. Place the cakes in the center of the oven and bake for 25 minutes. Do not open the oven door during baking. Both cakes are ready when they are golden and they have risen.
9. Touch the surface gently to check the baking.
10. Remove from the oven and let cool for 5 minutes in the molds.
11. Unmold carefully on a rack and let cool completely.

Buttercream

1. In the bowl of a stand mixer, beat the butter until creamy.
2. Add the icing sugar and a tablespoon of milk, and beat until smooth and creamy. If the cream is too thick, add another tablespoon of milk.
3. Pour the cream into a pastry bag with a round decorating pastry tip.

Assembly

1. To assemble the cakes, choose the most uniform cake for the top.
2. Place the other cake upside down on a serving platter.
3. Spread the jam over it, then cover with the cream using the pastry bag.
4. Place the other cake on top.
5. Decorate with icing sugar.
6. Keep the Victoria Sponge Cake in the fridge until ready to serve with a cup of tea.