• Special equipment: 2, 8" round cake tins, parchment paper, handheld mixer
• Oven temperature: 350° F (180°C)

Make the Cake

• Line the bottoms of the pans with parchment paper. Grease the pans using butter or a spray and dust with flour. Set aside.
• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too (given that you're using a good quality, yellow butter).
• Add about one third of the beaten eggs, and mix well at medium speed. Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.
• Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
• Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won't be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins. 
• To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.

Fill and Decorate the Victoria Sandwich

• Beat the cream without any added sugar or flavorings until it's thick enough to fill the cake, and support a layer, but not so thick that it starts to become butter.
• Using a cake slicer, place the cake layers, flat side down on the counter and slice off the top to make them even. (Save or freeze the leftover cake to make trifle(s)! More trifle recipes at the very bottom.)
• Place one layer, cut side up on a serving plate and spread a generous amount of the raspberry jam to cover the top. Don't worry if you put too much or too little jam the first time as it will take a little experience to know just how much to put, and it won't affect how good it will taste in the end.
• Next, spread the cream over the jam. Again, be generous, but bring it almost to the edge as the weight of the top layer will push it down a bit.  Top with the second layer, but this time, CUT SIDE DOWN.
• Sprinkle with sugar or dust with confectioner's sugar, and place in the refrigerator for an hour or two. This helps a lot in making nice slices when you cut into the Victoria Sandwich.