Serves 8.

Ingredients

175g self-raising flour

1 tsp baking powder

175g butter, softened, plus extra for greasing

175g golden caster sugar

3 eggs

Icing sugar, for dusting

Filling

3 tbsp raspberry jam

300ml double cream, whipped

16 fresh strawberries, halved

Method

1)    Pre-heat the oven to Gas Mark 4. Grease and line the bases of two 8 inch sandwich tins. Sift the flour and baking powder into a bowl and add the butter, sugar and eggs. Mix together, then beat well until smooth.

2)    Divide the mixture evenly between the prepared tins and smooth the surfaces. Bake in the pre-heated oven for 25 – 30 minutes, or until well risen and golden brown, and the cakes feel spongy when lightly pressed.

3)    Leave to cool in the tins for 5 minutes, then turn out and peel off the lining paper. Transfer to wire racks to cool completely. Sandwich the cakes together with the raspberry jam, whipped double cream and strawberry halves. Dust with icing sugar and serve.

Read more: http://notecook.com/bread/victoria-sponge-cake-recipe-2/#ixzz0yVDE4msT