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Ah, good old Queen Victoria and her penchant for a bit of sponge cake with her afternoon tea! There is nothing quite as classically British, quite as light and summery, quite as ridiculously easy to make than this delicious combination of butter sponge, jam and cream.
My version below also consists of a layer of sliced fresh strawberries- trust me, it makes all the difference and makes an already good thing great.
Victoria Sponge with Fresh Strawberries
Makes one 8" round cake
Dump all into a bowl and whisk briefly with an electric mixer until well combined:
175g (1 1/2 sticks or 12 tbsp) butter, softened
175g (3/4 cup) caster sugar
175g (1 1/2 cup) self-raising flour, sifted
1 tsp baking powder
Divide the batter equally into two 8" round sandwich pans (lined with greaseproof paper to ease removal). Bake at 160C/ 320 F fan-assisted (or 180C/ 350 F without) for about 20 mins or until golden yellow and springy to touch.
Allow to cool in tin for about 10 mins, then remove from pan and let cool completely on a wire rack.
Spread one layer with about 3 tbsp strawberry jam. Slice a large handful of strawberries and layer over the top.
Whip 300ml double cream until thickened and spread over the strawberries.
Place the second sponge layer on top and dust with icing sugar. Serve immediately.