VICTORIA SPONGE CAKE
SERVES 10 PREP 30 MINS COOK 25 MINS
6 medium eggs ½ tsp salt 1 cup caster sugar ¾ cup self-raising flour, sifted ½ cup cornflour, sifted 500ml thickened cream ½ cup strawberry jam strawberries (optional) or icing sugar, for decoration
1 Preheat oven to 180°C. Grease two 20cm cake tins and line with baking paper. 2 In the bowl of an electric mixer fitted with a balloon whisk, beat eggs with salt 5 minutes until pale and fluffy. Gradually sprinkle in sugar while still beating. Continue beating for a further 5 minutes. 3 With a metal spoon, gently fold in the sifted flours. Pour into prepared tins. 4 Reduce oven to 160°C and bake 20 minutes or until cakes are well risen, pale golden and spongy in the centre. Immediately turn out of tins onto a cooling rack. 5 When cakes are completely cool, whip cream. Spread jam on top of one cake then top with cream. Stack second cake on top. Spread remaining cream on top and decorate with strawberries if you wish. Alternatively, sprinkle a little icing sugar over the top.