>>title: Victoria Sponge Cake
>>photo: Victoria_Sponge_Cake_01.jpg
>>course: Cake
>>note: On Victoria Day 2010, Doug Denny and his kids and I made this in a Dutch Oven (the kind with coals underneath and on top) at the wilderness campsite at Jim Charles, in Kejimkujik (bottom photo.)<p>In the mid-2010s, I started making it with Speerville Mill Whole White flour and it is literally the tastiest cake I’ve ever had. 
>>note: The eggs must be at room temperature, the butter must be soft.
>>photo: Victoria_Sponge_Cake_02.jpg
Bring the butter and eggs to room temperature. This is important.
Preheat oven to 350°F
With the #Mixmaster{} on medium, beat the @butter{200g}, @eggs{5}, @sugar{200g} & @milk{2tbl} until fluffy.
Cut #parchment or wax paper{} circles for the bottom of the #cake pans{two 8"}, grease the cake side of the parchment and the sides of the pans.
Sift the @flour{200g}, @baking powder{1 1/2 tsp} and @salt{1/2 tsp} together into the mixmaster bowl
Mix on low for about ~{1 minute}.
Pour half the mixture into each tin and make roughly level with the rubber scraper.
Bake until golden and risen, about ~{20 minutes}. Test with a toothpick.
Let the tins sit on a cooking rack ~{10 minutes}, then turn out onto the racks and remove the paper. Allow to cool completely.
Put one cake upside down on the cake plate. Cover with @jam{1/2 jar, about 100mL}, top with the other, sprinkle the top with @icing sugar{}.