Victoria sponge cake

Preheat the oven to gas mark 4. Grease and line two sandwich tins.

Weigh the eggs in their shells and measure the same weight of the eggs in butter, sugar and flour.

Cream the butter and sugar together in a bowl.

Lightly whisk the eggs then add them in, 1/3 at a time beating between each third.

Sieve the flour, baking powder and salt together and slowly fold it into the mixture.

Add a dash of milk to loosen the batter up a little and add a bit of vanilla extract.

Separate the mixture between the two tins, level it out, tap out any air bubbles and put into the oven for 20-25 mins or until springy and a skewer comes out clean.

Take out and leave to cool for 20 mins.

Chill a bowl and whisk and jug in a freezer whilst cake cools.

Measure 300ml double/heavy cream and put into a chilled bowl.

Add 3 tbsp sugar (1 tbsp sugar for each 100ml of cream) and a bit of vanilla and whip for about 5 mins or until SOFT peaks form.

When cakes are cooled, even out if needed to, and then spread some strawberry jam onto the first cake. Then spread some of the whipped cream.

Place the other cake on top or add some strawberries before putting the other cake on top.

Do some nice decorations on the top of the cake and voila! A perfect Victoria sponge!