When I was little, my Grandma used to bake with me and now I love baking! One of the first things she taught me to make was a Victoria sponge, which is absolutely unbeatable with a good brew and good company. Here's my recipe that works every time (touch wood) to make a super light, delicious classic!:

150g self raising flour
150g butter
150g caster sugar
3 eggs (whisked)
1tsp baking powder
few drops vanilla essence
1tbsp cold water
dusting icing sugar (optional)
Fill with as much or as little whipped double cream and good quality strawberry jam as you like

1. Cream together the sugar and butter well (for a good 5 minutes or more), until the mixture is light and fluffy.
2. Add the baking powder to the flour and sift in to the butter mixture a bit at a time, alternating with each whisked egg and finally the cold water (don't worry if the egg makes the mixture look like it's curdled- just mix it in well and you will see it make a smooth cake batter).
3. Add the vanilla essence and mix it through well. Grease and line the bottoms of two round 8 inch cake tins and divide the mixture equally between the two.
4. Place in the top of a pre heated oven Gas mark 4/ 180 degrees (160 degrees fan) for 20-25 minutes. As every oven I've ever baked has been different, I check the cakes constantly from about 18 minutes, by inserting a skewer in to the cake. If it comes out clean, the cake is ready. Catching the cakes as soon as possible after they are cooked through ensures a moist texture, rather than them being dry.
5. Allow the cakes to cool for a few minutes in the tins, then turn out on to a cooling rack. When completely cool, layer on strawberry jam, then whipped cream on to the bottom cake disk and place the other on top. Dust lightly with icing sugar (if desired).
6. Enjoy!