Classic Victoria Sponge

Grease two 7 inch sponge tins and line the bases with baking paper. Pre-heat oven to 325 F. In a medium-sized bowl, cream butter and sugar together until you get a pale, fluffy mixture that drops off the spoon easily. Then in a separate bowl beat the eggs thoroughly, then add them a little at a time, beating well after each addition. (Delia=92s note:- For a beginner I recommend just a tsp at a time; if you add it like this, just a little a time and beating after each addition, the mixture won=92t curdle). When the eggs have been incorporated, stir in a few drops of vanilla essence, then take a metal spoon. Have the flour in a sieve resting on a plate, then lift the sieve high above the bowl and sift about a quarter of the flour onto the mixture. Lightly and gently fold the flour into the mixture. (Don=92t beat it in as you will lose precious air). Then repeat until all the flour is incorporated: lifting the sieve high above the bowl will ensure the flour gets a good airing before it reaches the mixture. Now that the flour has been added you should have a mixture that will drop off the spoon easily when you tap it on the side of the bowl. If the consistency is not right, add one or two tsp hot water. Now divide the mixture equally between the two tins. Place them on the centre shelf of the oven bake about 25 - 30 minutes. When they are cooked the centres will feel springy when lightly touched with a little finger-tip and no imprint remains. Let them stand in the tins for one minute then turn out and peel the paper off the bottoms. When cooled completely sandwich together with jam and sift a little icing sugar over the top.