Preheat the oven to 180°C (350°F/gas 4). Grease and line two 20cm (8in) round cake tins.
In a large bowl, beat together the Unsalted Butter and Caster Sugar until pale and fluffy.
Add the Eggs one at a time, beating well after each addition; if the mixture looks curdled, stir in a tablespoon of Milk to loosen.
Sift in the Self-Raising Flour and a pinch of Baking Powder, then gently fold everything together with a spatula until just combined — take care not to overmix.
Divide the batter evenly between the prepared tins, smooth the tops, and bake for 20–25 minutes or until golden and a skewer inserted into the center comes out clean.
Cool the cakes in their tins for 5 minutes, then turn out onto a wire rack to cool completely.
Whip the Double Cream with a tablespoon of Icing Sugar until soft peaks form.
Place one cake layer top-side down, spread a generous layer of Raspberry Jam over it, then spoon over the whipped cream and sandwich with the second cake layer.
Dust the top lightly with icing sugar before serving. Serve the Victoria Sponge the same day for the freshest texture and flavour.
