Victoria Sponge Cake

For the sponge cake

• 200 g (1 cup minus 2 tbsp) Unsalted Butter, softened to room temp
• 200 g (1 cup) Caster sugar
• 4 Eggs UK-medium (weight of eggs without shell=196 g)
• 200 g (about 1 1/2 cup + 1 tbsp) Plain flour/All purpose flour
• 1 tsp Vanilla extract
• 1/2 tsp salt
• 2 tsp (8 g) Baking powder

For the filling

• 175 g (1/2 jar) Strawberry jam
• 250 ml Whipping cream
• 1-2 tbsp Icing sugar/powdered sugar

For decoration

• 1 tbsp Icing sugar/powdered sugar 
• Fresh Strawberries 

MAKING THE SPONGE

1. Preheat the Fan oven to 155°C/311°F (For a conventional oven: 175°C/347°F). 
2. Prepare two 7-inch round cake pans (grease and line with baking paper). Line the bottom and sides of the pans with baking paper as we need smooth sides of the cake.
3. In a medium bowl, sift together plain flour, salt and baking powder. Whisk them to mix well and set them aside.
4. In a large mixing bowl, add unsalted softened butter and caster sugar, and cream them together until light and fluffy by using an electric hand mixer for about 2-3 minutes.
5. Now add the vanilla extract and eggs one at a time and beat after each addition until well-combined. Scrape down the sides and bottom of the bowl as needed.
6. Gradually add the dry ingredients (in two batches) and beat on low after each addition until just combined (don’t over mix the batter after adding dry ingredients).
7. Divide the batter into the two cake pans equally. Flatten the top of the batter with a spatula or spoon. 
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre of the cake comes out clean and the cake top is nicely golden brown. Don’t overbake it.
9. Remove from the oven and let it rest in the pans for 10-15 minutes. After that use a spreader knife to run around the edges of the cake pan to release the cake easier and flip it over onto a wire rack to cool completely. You can make 2 cakes a day before and cover them in plastic wrap and keep them in the fridge since it's very easy to assemble the cake if they are cool enough.

MAKING WHIPPED CREAM

1. Chill the bowl and beater attachment in the fridge for 30minutes (stainless steel bowl is the best for whipping cream).
2. Pour the whipping cream (chilled) into the bowl, add in icing sugar then start beating at slow speed (for 1 minute) then increase the speed from slow to medium and continue beating until stiff peak forms, it will take approximately 5 minutes. A stiff peak means if you turn your bowl upside down, it will not fall out.

ASSEMBLY

1. Place the one cake on a plate or a cake stand. If it has a dome on top, you can level it off with a sharp knife so that the top layer can stack on it properly.
2. Spread the homemade strawberry jam onto it. You can use the store-bought jam if you want.
3. Spread the whipped cream over the jam.
4. Place the other sponge cake on top and decorate with fresh strawberries and finally dust with icing sugar.
5. Serve immediately.

NOTES

1. Store any leftovers in the fridge and eat within 2-3 days.