Victoria Sponge Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease two 20cm (8 inch) round cake tins.

2. 2

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. 3

   Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

4. 4

   Gradually fold in the self-raising flour until the mixture is smooth and well combined.

5. 5

   Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula.

6. 6

   Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.

7. 7

   Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.

8. 8

   Once the cakes are completely cool, spread the strawberry jam over the top of one of the cakes.

9. 9

   Spread the whipped cream over the jam layer.

10. 10

    Place the second cake on top of the first, creating a sandwich.

11. 11

    Dust the top of the cake with a little icing sugar if desired, and serve.