Victoria sponge cake

Method

• step 1

  Preheat the oven to gas mark 4. Grease and line two sandwich tins.

• step 2

  Weigh the eggs in their shells and measure the same weight of the eggs in butter, sugar and flour.

• step 3

  Cream the butter and sugar together in a bowl.

• step 4

  Lightly whisk the eggs then add them in, 1/3 at a time beating between each third.

• step 5

  Sieve the flour, baking powder and salt together and slowly fold it into the mixture.

• step 6

  Add a dash of milk to loosen the batter up a little and add a bit of vanilla extract.

• step 7

  Separate the mixture between the two tins, level it out, tap out any air bubbles and put into the oven for 20-25 mins or until springy and a skewer comes out clean.

• step 8

  Take out and leave to cool for 20 mins.

• step 9

  Chill a bowl and whisk and jug in a freezer whilst cake cools.

• step 10

  Measure 300ml double/heavy cream and put into a chilled bowl.

• step 11

  Add 3 tbsp sugar (1 tbsp sugar for each 100ml of cream) and a bit of vanilla and whip for about 5 mins or until SOFT peaks form.

• step 12

  When cakes are cooled, even out if needed to, and then spread some strawberry jam onto the first cake. Then spread some of the whipped cream.

• step 13

  Place the other cake on top or add some strawberries before putting the other cake on top.

• step 14

  Do some nice decorations on the top of the cake and voila! A perfect Victoria sponge!