Begin by preheating your oven to 180°C (350°F) and greasing two 20cm (8-inch) round cake tins.

In a large mixing bowl, beat the softened butter and caster sugar together until the mixture becomes light and fluffy.

Gradually add the eggs one by one, ensuring each egg is fully incorporated before adding the next.

Sift the self-raising flour and baking powder into the bowl, then gently fold it into the batter until thoroughly combined.

Pour in the milk and mix until the batter achieves a smooth and creamy consistency.

Evenly divide the batter between the prepared cake tins and use a spatula to smooth the tops.

Place the cake tins in the preheated oven and bake for around 25 minutes or until the cakes turn golden brown, and a skewer inserted into the centre comes out clean.

Once the cakes are baked, take them out of the oven and let them cool in the tins for a few minutes. Then transfer them to a wire rack to cool completely.

While the cakes are cooling, prepare the cream filling. Whip the double cream, icing sugar, and vanilla extract in a chilled mixing bowl until it thickens and becomes creamy.

Once the cakes have cooled, spread strawberry jam over the surface of one cake layer.

Next, spread the whipped cream over the layer with the strawberry jam.

Place the second cake layer on top of the cream and gently press down to secure the layers together.

For decoration, you can dust the top of the cake with icing sugar, if desired.

Finally, serve the Victoria Sandwich by slicing it as desired.