First up, grease and line a deep 6” round cake tins. Cream together the butter and sugar until light and fluffy.
Gradually beat in the eggs and Vanilla Extract. If the mixture starts to curdle, add a spoonful of flour. Finally sieve over the flour and Baking Powder, pour in the milk and fold in until just combined.
Pour the mixture into your prepared tin and smooth the top. Cook in the air fryer on the standard setting at 135℃ for 35–45 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 15 minutes and then remove and place on a wire rack to cool completely.
Once your cake has cooled, place the cream in a large bowl with the Vanilla Extract and icing sugar and whisk until soft peaks form. Using a serrated knife cut your cake in half. Place the cream on to the cut sponge and smooth out with a palette knife.
Place the jam on top of the cream and smooth out to cover the cream, leave a small gap at the edge of the cream as the jam will spread out further when you put the next cake layer on.
Sandwich your other layer of sponge on top. Dust with a sprinkling of icing sugar. You are new ready to serve your Victoria sponge cake baked in the airfryer!