Strawberry Cream Victoria Sponge Cake

Strawberry and cream Victoria sponge
Serves 12
225g soft butter
225g sugar
4 medium eggs
225g plain flour
2 tsp. baking powder
2-3 tbsp. milk
200g whipping cream
5 tbsp. strawberry jam
1-2 tbsp. icing sugar
Butter for the tin

Grease the bases of 2 spring-form tins (20cm across). Beat the butter and sugar together until white and creamy. Beat in the eggs one by one. Mix the flour with the baking powder, sieve into the mixture and fold in. If it is too dry, stir in milk, spoon by spoon. Divide the mixture between the two tins, flatten smooth and bake in a preheated oven (175˚C/gas 2) for 20min. Test with a skewer. Leave in the tins to cool for a few minutes. Remove the base using the spring catch, lift the cakes on to a wire tray and leave to cool. Beat the cream until stiff. Stir the jam to smooth out the lumps. Place one cake layer on a plate, spread with cream and top with jam. Place the second cake layer on top and finish with sifted icing sugar.

Other strawberry recipes include:

•Strawberry trifle
•Strawberry cocktail
•Strawberries dipped in melted chocolate and nuts
•Strawberry pancakes
•Strawberry frozen yoghurt
•Strawberry cheesecake