Preheat the oven to 180°C (350°F). Grease and line two 8-inch round baking pans with parchment paper.

In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer or hand whisk until light and fluffy.

Crack the eggs into a separate bowl and lightly beat them with a fork. Gradually add the beaten eggs to the butter and sugar mixture, mixing well after each addition.

Sift the self-raising flour into the bowl and gently fold it into the batter using a rubber spatula, being careful not to overmix.

Stir in the vanilla extract until well combined.

Divide the batter evenly between the prepared baking pans, smoothing the tops with a spatula.

Bake the cakes in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cooled, use a serrated knife to level the tops, if necessary, ensuring a flat surface.

Spread a generous layer of raspberry jam onto one of the sponge cakes, leaving a small border around the edges.

In a separate bowl, whip the double cream until it forms soft peaks.

Carefully place the second sponge cake on top of the jam-covered cake, pressing down gently to create a sandwich.

Dust the top of the Victoria sponge with a liberal amount of powdered sugar, using a fine-mesh sieve for an even, elegant finish.