Victoria sponge is easy - if you have the tins I can talk you through it step by step?
6 oz Stork margarine
6 oz caster sugar (I like the golden sugar, but plain old Tate and Lyle white stuff is fine)
6 oz self raising flour (or plain flour, but add 1 heaped tsp of baking powder if using plain)
3 eggs.
First use a pencil to draw round the tins onto baking parchment. Cut out two circles and sit them in the bottom of each tin (trim to fit neatly).
Using electric egg beaters beat the sugar and margarine together until they go a bit paler and is smooth and creamy. Add the eggs one by one, beating each one in thoroughly before adding the next. Tip in the flour (and baking powder if using) and use the beaters to mix in thoroughly, using a knife or spatula to scrape the sides down occasionally.
Now divide it between the two tins, roughly smooth down so the mix is spread evenly and make a little dip in the middle.
Put into an oven pre-heated to 180 degrees and cook for about 20 minutes. When they're done they should be a lovely golden brown all over and if you press lightly with a finger it'll spring back.
Leave to cool, then run a knife round the edges. Put a plate over the top of one, press the tin and plate together and invert. remove the tin and peel off the paper, then spread thickly with red jam (strawberry, raspberry whatever). Now place the flat of your hand over the other cake and invert onto your hand. remove the tin and paper, then place the exposed side down onto the jammy cake.
When you're ready to serve just dust with icing sugar from a sieve.
It really is easy, I promise...