There is something magical about a slice of Victoria Sponge Cake with fresh cream and Strawberries on a beautiful summers day.

This tastes like summer and is a great one to make for friends and family!

INGREDIENTS

4 Eggs

Self Raising Flour

Caster Sugar

Stork

300ml Whipping Cream

200ml Strawberry Coulis or Jam

1 1/2 Packets of Stawberries

METHOD

Preheat the oven to 180°C.

Weigh the eggs and make note of the weight.

Weigh the sugar, flour and stork to the same weight as the eggs.

Add the sugar, flour, stork and eggs to your mixing bowl.

Wisk until the batter is well combined, smooth and a few shades lighter then when first combined

Grease the baking tin, remembering to grease up the edges with some stork on some kitchen roll.

Add your batter to the baking tin. Smooth the batter to an even layer. Make a dip in the middle to get a nice shape to the cake as it rises.

Put the cake in the oven for approximately 35 to 40 minutes. Test to see if it is done with a skewer.

Bring the cake out the oven, take out of the cake tin and place on a cooling rack to cool.

While the cake's cooling make the whipped cream. Add 3 teaspoons of sugar to 300ml of whipping cream. Whip the cream until light and fluffy.

Cut the cake in half.

On the bottom half add rings of your cream and strawberry coulis, then an extra layer of cream.

If you're using jam instead just do a layer of cream on top of the bottom later of the cake and a layer of jam on the bottom of the top layer of the cake.

Halve your strawberries and add in rings in a layer on top of the cream.

Put the top layer of your cake on top of the strawberry layer and add a dusting of icing sugar to the top of the cake.

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