Jubilee Victoria Sponge Cake

Instructions

• Pre-heat the oven to 180°C. Butter and line two 18cm (7in) sandwich tins with nonstick baking paper.
• Beat the butter and the sugar till pale and fluffy.
• Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.
• Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
• Cool the sponge cakes on a wire rack.
• Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.
• When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top.
• Place half of the strawberries on top of the cream.
• Place the other sponge cake on top and spread with the remaining whipped cream.
• Arrange the remaining strawberries around the top of the cake and dust with the remaining icing sugar.