Victoria Sponge Cake

I can't have a food blog called 'Who Ate All The Cake' and not have regular baking posts really, so here's a cake. 
This one wasn't planned, I just came home after work and fancied baking, and luckily, Maria fancied eating a cake. Unfortunately, there's not many pictures for this one. 

Ingredients 
Sponge cakes are SO easy to make, especially if everything's weighed in ounces. Depending on the size of cake you want (this recipe makes two smallish cakes), you just double the number of eggs for the weight of the flour, butter and sugar.

For the cakes
8oz butter
8oz sugar
8oz self raising flour
2 tspn baking powder
4 eggs
Also, if you have any, throw in 2 teaspoons of vanilla essence, although that's not essential.

For the filling
I have a small problem here, because we didn't really weigh anything out. Basically, for the buttercream, we just shoved some butter and icing sugar in a bowl, mixed it together, and added extra of one or the other if it was needed. For a special twist with this one, we threw some popping candy in too. You also need some jam, preferably strawberry. Again, the amount you use is up to you, we got a little over eager and used almost half a jar.

Method
1. PREHEAT THE OVEN TO 180degrees. Too many times I have forgotten to do this, and it makes the cake sink, which is rubbish.
2. Cream together half the butter and sugar before sieving in half the flour, baking powder and adding half the eggs and optional vanilla essence.. Mix thoroughly until light and creamy. 
3. Grease a cake tin (which can be any size really, ours was 20cm I think, you just may need to adjust the cooking time slightly) and pour the cake mix in. It should be a pretty liquidy mix, so you shouldn't need to level it too much, although it might need a little push to get all the way to the edges.
4. Bake for 20-25 minutes until it appears golden brown and has risen.  To check it's cooked through, poke a knife in the middle right to the bottom, and if it comes out clean, it's done.
5.  Leave the cake to cool.
6. Repeat 1-5 with the other half of the ingredients.
7. Cream together your butter and icing sugar until it's the right flavour for you, and add whatever you like to this. Chocolate butter cream is always tasty, and just needs a little cocoa powder throwing into the mix. 
8. Once both cakes have cooled thoroughly, turn one upside down and coat the top with jam. Then add a layer of buttercream - we added ours when the cakes were still warm because we were very hungry, so it did melt slightly. Finally, put the second cake on top, and you're done.