Here's a rephrased version of the Victorian Sponge recipe:

Ingredients:

-   8 oz (225 g) unsalted butter, room temperature
-   8 oz (225 g) caster sugar
-   4 large eggs
-   8 oz (225 g) self-raising flour
-   2 tsp baking powder
-   2 tbsp milk
-   1 tsp vanilla extract
-   jam and whipped cream for filling

Instructions:

1.  Preheat oven to 350°F (180°C).
2.  Line and grease two 8-inch (20 cm) round cake pans.
3.  In a mixing bowl, beat together butter and sugar until light and fluffy.
4.  Add eggs one at a time, mixing well after each addition.
5.  Sift in flour and baking powder, then fold into the batter.
6.  Stir in milk and vanilla extract.
7.  Divide batter equally between the prepared pans and level the tops.
8.  Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9.  Let the cakes cool in their pans for 5 minutes, then transfer to wire racks to cool completely.
10.  Once cooled, spread a layer of jam on one cake, then top with whipped cream. Place the other cake on top to form a sandwich.
11.  Dust with icing sugar if desired and serve. Enjoy!
spam fails_task lang_mismatch pii not_appropriate hate_speech sexual_content quality toxicity humor helpfulness creativity violence