I did a cheeky google (I was parted from the Mary Berry Baking Bible, weep) and this recipe from Lesley Waters popped up.
Easy peasy, bish bash bosh.
Ingredients:
8 oz self-raising flour
8 oz caster sugar
8 oz butter
4 eggs
Filling
Seedless raspberry jam
300 ml double cream
Method:
1) Pre-heat oven to 180
2) Line two 8 inch cake tins
5) Fold in flour a bit at a time
7) Bake for 20 mins or until the cakes are golden/springy
8) Take them out and place on wire trays until fully cool
9) Whisk the double cream until stiff peaks - try not to over whisk, because that is bloody grim
10) The best tip for the filling of a vicky sponge is it is ALL ABOUT THE DOUBLE JAM. Spread jam onto both halves!
12) Dust with icing sugar liberally and whack in some jazzy candles.