Victoria Sponge Cake

Yield: 1 (8-inch) cake

Ingredients:

Cake

• 2 cups (470 ml) unsalted butter, room temperature
• 2 cups (470 ml) sugar
• 8 eggs
• 2 teaspoon (10 ml) vanilla extract
• 2 cups (470 ml) self-rising flour, sifted
• 1 ½ cups (350 ml) ground almonds

To Assemble

• 1 ½ cups (350 ml) heavy cream
• 1 cup (240 ml) strawberry jam
• Strawberries, to decorate
• ½ cup (120 ml) icing sugar, for dusting

Method:

Let’s get baking!

Preheat oven to 350 F (175 C).

Cream together butter and sugar in a bowl and beat until smooth.

Crack eggs into bowl and beat in.

Add vanilla and continue beating.

Add flour and ground almonds and fold in.

Pour mixture into two 8-inch (20 cm) greased cake tins.

Bake for 26 minutes, or until golden and springy.

Cool.

To assemble, whip cream into stiff peaks.

Spread strawberry jam on the top of one cooled cake.

Add whipped cream and spread on top.

Place second cake on top of first.

Place remaining whipping cream in the center of the top cake.

Arrange strawberries on top of whipped cream.

Dust icing sugar over top.

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