Victoria Sponge Cake

Method

1. 1
   • butter 230 g
   • white sugar 230 g
   • heavy cream 2½ dl

   Cream the butter and sugar — Heat the oven to 180C and line two sandwich tins. Cream the butter and sugar until pale and fluffy.

2. 2
   • egg 4
   • wheat flour 230 g
   • baking powder 2 tsp
   • vanilla extract 1 tsp
   • salt 1 pinch

   Beat in eggs and flour — Beat in the eggs one at a time with a spoonful of the flour, then fold in the remaining flour, baking powder, vanilla, and salt.

3. 3

   Bake and cool the sponges — Divide between the tins and bake for about 25 minutes until golden and springy. Cool completely on a rack.

   ⏱25 min
4. 4
   • strawberry 150 g
   • heavy cream 2½ dl
   • powdered sugar 2 tbsp

   Fill and assemble the cake — Whip the cream to soft peaks. Spread the crushed strawberries over one sponge, top with cream, sandwich the second sponge on, and dust with icing sugar.