Here's a version of a Victoria sponge cake that kind of evolved on its own. This is a fairly straightforward layer cake. It involves 2 cake disks, buttercream and strawberry jam, decorated thereafter with some powdered sugar, or more cream and strawberries. I did, however, take liberties...
Well, first of all, I didn't have any jam but I did have strawberries so made a quick jam by simmering about a dozen diced strawberries, a couple tablespoons of sugar and a star anise which I love adding lately to all jams (try it with fig jam, awesome combination). But I digress... use some jam if you have some at home!
I also swirled one of the disks with raspberry reduction, mixed with a bit of the batter to add some color. (Also, no need to do this except for a bit of fun or if you're always experimenting like me).
Here's the rest of the recipe made with 2 eggs, a sign of the times :
1/2 cup strawberry jam
For the batter, in a bowl, whisk butter and sugar, add eggs and vanilla. Pour in the milk (or juice), then sift in flour and all other dry ingredients. Pour into 2 cake pans or one tall panettone type pan (which is what I used and then I sliced to make 4 disks). Bake for 35-40 minutes in 350° F or 180° C or until the center is cooked (test with a toothpick which should come out clean). Allow to cool.
For the assembly : once the cake has cooled and you've whipped the cream, take a cake disk and layer with cream, add some jam (I also added thinly sliced strawberries to hold the structure), then top with another disk. I wanted to use 3 cake disks so I repeated the process. (Some prefer layering jam first then cream, I see no great difference.) For the top, I ended with some piped cream (you can just powder with confectioners sugar, I had lots of cream left so wanted to use it), and finished with jam in the middle and decorated with strawberries.
Let me know how it goes, and happy baking !
Some useful links for baking equipment or similar objects in photos :