• Preheat oven to 350°F. Line two 8-inch round cake pans with waxed paper, and coat sides and bottoms with a floured baking spray. (Be sure to set out the butter and eggs in advance to bring them to room temperature.)

Prepare the Sponge Cake

• In a medium bowl, sift together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.
  2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt
• Using a large mixing bowl, cream 1 cup butter (softened), and 1 cup extra-fine baking sugar until light and fluffy, about 3-4 minutes. Gradually add in 4 large eggs, along with 2 tablespoons whole milk, and 1/2 teaspoon almond extract, beating well after each addition.
  1 cup butter, 1 cup extra-fine baking sugar, 4 large eggs, 2 tablespoons whole milk, 1/2 teaspoon almond extract
• Gently fold the flour mixture into the creamed butter, just until all the flour has been mixed in. Divide the batter equally between the two prepared cake pans.
• Carefully smooth the batter to the edges, being careful not to touch the pan with your spatula. Bake in center of preheated oven for 20-25 minutes until cake is set in center and the edges are pulling away from the pan.
• (To test for doneness, the cake will spring back when touched in the center. Or test with a toothpick.)
• Allow the cakes to rest for 10 minutes, and then carefully turn them out onto a wire cooling rack to cool completely.

Make the Raspberry Jam

• Using a medium saucepan, combine 7 oz fresh or frozen raspberries, 1 cup granulated sugar, 1 tablespoon lemon zest, and 1 tablespoon lemon juicefreshly squeezed). Stir to combine. Bring to a boil over medium low heat, stirring often.
  7 oz fresh or frozen raspberries, 1 cup granulated sugar, 1 tablespoon lemon zest, 1 tablespoon lemon juice
• (If using fresh raspberries, you will need to mash the berries in the saucepan. This isn't necessary when using frozen berries.)
• Once the mixture is boiling, raise the heat just to medium to keep a rolling boil. Allow the sauce to cook for 3-4 minutes, stirring occasionally until it starts to thicken. Remove from heat and pour into a glass container to cool.

Prepare the Buttercream Frosting

• Using a large mixing bowl, cream together 1/2 cup butter (softened), and 1 cup powdered sugar. Add in 1-2 tablespoons whole milk, 1/2 teaspoon vanilla extract, and if desired, 1/8 teaspoon Fiori di Sicilia flavoring. Mix on medium high speed, the buttercream frosting until smooth and creamy, about 1-2 minutes.
  1/2 cup butter, 1 cup powdered sugar, 1-2 tablespoons whole milk, 1/2 teaspoon vanilla extract, 1/8 teaspoon Fiori di Sicilia flavoring
• Spoon frosting into a piping bag, fitted with a medium round tip.

Assemble the Victoria Sponge Cake

• To assemble the cake, gather the cake rounds, raspberry jam, and buttercream frosting on a table or counter with plenty of room to work. Place the least pretty cake top-side down on a flat serving plate.
• Generously spoon the raspberry jam over the first cake to about 1/2″ from the edges. Then pipe the buttercream frosting over the jam with dots until the jam is covered.
• Carefully, center the remaining sponge cake on top of the buttercream frosting. Finish by dusting powdered sugar or non-melting sugar on the very top. (If you are using powdered sugar, save this step until you are ready to serve the cake.)
• To serve, carefully slice through the Victoria Sponge Cake in small wedges, cleaning the knife between each cut.
• Store covered at room temperature for up to 4 days. (Refrigerating the sponge cake will cause the cake to dry out.) Serves 10-12.