- STEP 1
Preheat the oven to gas mark 4. Grease and line two sandwich tins.
- STEP 2
Weigh the eggs in their shells and measure the same weight of the eggs in butter, sugar and flour.
- STEP 3
Cream the butter and sugar together in a bowl.
- STEP 4
Lightly whisk the eggs then add them in, 1/3 at a time beating between each third.
- STEP 5
Sieve the flour, baking powder and salt together and slowly fold it into the mixture.
- STEP 6
Add a dash of milk to loosen the batter up a little and add a bit of vanilla extract.
- STEP 7
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.
- STEP 8
Take out and leave to cool for 20 mins.
- STEP 9
Chill a bowl and whisk and jug in a freezer whilst cake cools.
- STEP 10
Measure 300ml double/heavy cream and put into a chilled bowl.
- STEP 11
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.
- STEP 12
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.
- STEP 13
Place the other cake on top or add some strawberries before putting the other cake on top.
- STEP 14
Do some nice decorations on the top of the cake and voila! A perfect Victoria sponge!