Victoria Sandwich - the all-in-one method

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4 eggs - weigh them in their shells and then use the same weight for the sugar, flour and butter.  (My four eggs from my lovely hens weighed exactly 200 grams so I used 200g butter, 200g sugar and 200g of self-raising flour for the cake above).
soft butter
caster sugar
self-raising flour
1 tsp baking powder
1 tsp vanilla extract
a splash of milk
The jam of your choice
150ml double cream, softly whipped
1 tsp icing sugar to dust the top of the cake
Method
Preheat the oven to 180°c (gas mark 4).  Grease 2 sandwich tins with a smear of butter and line the bases with greaseproof paper.
Put the butter, sugar and eggs in a large bowl and sieve the flour and baking powder in. Add the vanilla extract and a splash of milk.  Using an electric whisk on medium speed whisk the mixture until all combined.  Divide the mixture between the two tins and spread evenly.
Place in the middle of the oven for 25 minutes until golden and springs back when touched lightly.
Turn out onto a cake rack and allow to cool completely.
Spread one of the cakes with the jam and then the cream (or the filling of your choice) and then place the other half of the cake on top.  Dust lightly with icing sugar.