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A Victoria sponge with a buttercream and jam filling is an all-time favourite of Chef Tutor Helen Carey - watch how she makes a classic bake. Helen talks through how to make the perfect Victoria Sponge cake step by step. The light, fluffy sponges are sandwiched together with sweet vanilla buttercream and raspberry jam in this recipe but you could try using strawberry, blueberry or cherry jam, or even lemon curd instead. Dust with icing sugar as a finishing touch. We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more. Ingredients: 225g unsalted butter, softened, plus extra for greasing 225g self-raising flour, plus extra for dusting 4 large eggs, at room temperature 1 tsp vanilla bean paste or extract 225g golden caster sugar 1-2 tbsp milk Buttercream filling 125g unsalted butter, softened 125g icing sugar, plus extra for dusting ½ tsp vanilla bean paste or extract 130g raspberry jam, stirred to soften Click here to view the full recipe | https://bit.ly/3ukPne4 To find out more about our Cookery Schools and to book onto a class, click here | https://bit.ly/3ib3Nrg __ Follow us: Twitter | / waitrose Facebook | / waitrose Instagram | / waitrose Pinterest | / waitrose More great recipes, ideas and groceries | http://www.waitrose.com Subscribe to our channel for new videos every week