VICTORIA SPONGE CAKE

SERVES 8 PREP 30 MINS COOK 30 MINS

• 250g unsalted butter, chopped,

at room temperature

• 1 cup caster sugar

• 1 tsp vanilla bean paste

• 4 eggs, at room temperature • 2 cups plain flour

• 3 tsps baking powder

• ⅓ cup milk

• ⅓ cup strawberry jam FILLING

• ¾ cup thickened cream

• 1 tblsp icing sugar mixture

1 Grease two x 20cm round x 7cm-deep cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.

2 Beat butter, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating between each addition until combined.

3 Gently stir in combined sifted flour and baking powder and milk in two batches, until combined. Divide evenly between prepared pans. Smooth tops. 4 Cook in a moderately slow oven (160°C) for about 30 minutes, or until lightly golden and a skewer inserted into centre comes out clean. Stand for 10 minutes. Invert onto a wire rack lined with baking paper to cool.

5 To make filling, beat cream and icing sugar in a small bowl of an electric mixer until firm peaks form.

6 To assemble, place one cake onto a serving plate. Spread with jam. Top with filling and remaining cake. Dust top with extra sifted icing sugar.