1Cream together the butter and sugar into a nice fluffy paste.In a separate big bowl mix together the flour and baking powder. Gradually add milk to the flour mixture Do this very gradually to ensure it is all kept nice and smooth.
2Now mix together the creamed butter and the other ingredients a little at a time and make sure it’s a smooth paste. Seriously do it a bit at a time as this will ensure the cake comes out nice and light, and that the ingredients mix together properly 🙂
3Divide the mixture into two shallow tins and bake at 190 in a fan oven for around 18-20 minutes or until golden brown.
4While this is cooking beat together 175g icing sugar and 75 grams of lactofree milk and a couple of drops of vanilla extract.
5Take out the two halves and let cool.
6Put jam and cream on the top of one half and place the other cake half on top to make a classic Victoria sponge