Classic Victoria sponge

This is my no fail victoria sponge which is made with a recipe I got from another cake enthusiasts blog and is as follows...It is HUGE!

Victoria Sponge Ingredients

285g Self-raising flour

2.5 teaspoons (12.5ml)

Baking powder285g

Margarine285g

Caster Sugar

5 Eggs

Raspberry or Strawberry Jam

Buttercream Ingredients

150g Softened Butter

340g Icing Sugar

3 tablespoons (45ml) Warm water

Equipment required

2 greased 8-inch sandwich tins

Sieve

Large mixing bowl

Electric whisk

Cake - Sieve the flour and baking powder into a large bowl- Add all the other ingredients into the bowl- Using an electric whisk beat the ingredients together, starting slowly then medium until you get a smooth, creamy consistency- Divide the mixture between the two sandwich tins and bake at 170 degrees centigrade (340 degrees Fahrenheit) for 30-40 minutes. The cake should be springy to the touch.- When cooked immediately turn out onto a wire rack.

Buttercream- Soften the butter and beat until smooth- Gradually add the icing sugar, beating well- Add the water and beat until smoothSpread some jam on one half of the sponge and buttercream on the other and sandwich together. Sieve icing sugar on top!