To make a Victorian Sponge without caster sugar and self-raising flour, you will need:

Ingredients:

- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) granulated sugar
- 4 large eggs
- 225g (8 oz) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Jam and whipped cream, for filling

Instructions:

Preheat your oven to 180°C (350°F). Line two 20cm (8 inch) round cake tins with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour and baking powder. Gradually fold the flour mixture into the egg mixture until just combined.
Stir in the vanilla extract.
Divide the batter evenly between the two prepared tins and smooth the tops.
Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread jam over one of the cakes and top with the other cake. Serve with whipped cream, if desired.
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