Classic British Victoria Sponge Cake

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1. 1Step 1: Beat the butter and sugar together until smooth.
2. 2Step 2: Add the eggs, and beat again.
3. 3Step 3: Add the vanilla and mix.
4. 4Step 4: In a medium sized bowl, combine the flour with the baking powder and salt.
5. 5Step 5: Add half of the flour mixture to the butter mixture. Stir gently.
6. 6Step 6: Add half the milk to the batter. Stir gently.
7. 7Step 7: Add the other half of the flour mixture to the batter, then add the last of the milk to the batter. Stir gently.
8. 8Step 8: Pour the batter into two prepared 8-inch cake pans. I use a baking spray to prepare my pans for this cake.
9. 9Step 9: Bake at 350°F for 12-15 minutes. These layers are so thin, they shouldn't take long to cook. So please keep an eye on them.
10. 10Step 10: After baking, allow the pans to cool for a few minutes, then turn out the cakes on a cooling rack. Do not fill the cake until it's completely cool.
11. 11Step 11: Before you make your whipped cream, place the bowl and the mixing whisk attachments (balloon whisk for Kitchen Aid mixer) in the freezer. Ten minutes should be long enough to chill them well.
12. 12Step 12: Pour the cream into the mixing bowl, and begin mixing on medium-high.
13. 13Step 13: When the cream just starts to thicken, add the sugar. By adding the sugar after the cream stiffens a little, the sugar will not fall down to the bottom of the bowl.
14. 14Step 14: Whip the cream until soft peaks form. Do not over-beat.
15. 15Step 15: The whipped cream must be made right before you fill your cake. I do not recommend making it ahead of time and storing it.
16. 16Step 16: Place one of the cooled cake layers on a decorative plate.
17. 17Step 17: Slather a thick layer of raspberry jam on the cake.
18. 18Step 18: Dollop most of the whipped cream on the raspberry jam, and spread gently. Reserve about 1/2 up whipped cream op
19. 19Step 19: Sandwich the second layer of cake on top of the jam and cream.
20. 20Step 20: To garnish, add a nice layer of powdered sugar over the cake. Fill a small sieve with a little powdered sugar. Holding the sieve with your dominant hand, bounce the sieve against the palm of your non-dominant hand and move your hands and sieve in sweeping motions over the cake (see video).
21. 21Step 21: Dollop a little whipped cream on top of the cake, and maybe a dollop to one or two sides of the cake.
22. 22Step 22: Arrange fresh raspberries on the dollops of cream.
23. 23Step 23: A fresh mint sprig in entirely optional, but it does add a nice bit of green and really enhances the final presentation of the cake.
24. 24Step 24: This is best served immediately. Fresh whipped cream does not hold up well. If you must make this ahead of time, make the whipped cream and assemble the cake only a few hours before you serve and keep it in the refrigerator. You could make the sponge cake portion up to a week in advance. Just wrap the cakes well in plastic wrap and store in the refrigerator.