About this recipe:A Victoria Sponge was the favourite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some icing sugar over the top if you'd like.
Preheat oven to 200 C. Grease an 20cm springform pan. Sift the flour and baking powder into a medium bowl.
Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time mixing thoroughly with each addition. Fold in the flour mixture and then add the milk and vanilla stirring until the batter is smooth. Pour the batter into the prepared pan
Bake about 25 minutes or until a skewer inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.