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1
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.
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2
In a standing mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until light and fluffy.
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3
Add the sugar and cream well.
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4
Add the eggs, vanilla, and salt and continue to mix well, scraping down the bowl with a rubber spatula occasionally.
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5
Fold in the sifted flour and pour the batter into the prepared cake pan.
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6
Bake until golden brown and firm to the touch in the center, about 25 minutes.
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7
Cool the cake in the pan on a rack.
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8
Unmold and, using a serrated knife, slice the cake in half horizontally into 2 layers.
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9
To make Victoria Sponge Sandwiches: Dust your rolling pin and work surface with confectioners' sugar, and roll the marzipan into a disk the size of the cake.
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10
Using a knife, trim the marzipan to fit the circumference of the cake exactly.
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11
Spread the cut-sides of the cake layers with raspberry jam and sandwich the marzipan layer in between the jam-dressed cake layers.
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12
Press all the layers together; then cut into wedges, to serve.
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13
Dust the wedges liberally with confectioners' sugar.
