Classic Victoria Sponge from Jamie Oliver
for the sponge:
1 cup unsalted butter, softened, plus extra for greasing
2 cups self-rising flour, sifted, plus extra for dusting
3/4 cup plus 2 tablespoons extrafine sugar
4 large eggs
zest of 1 lemon
for the filling:
5 1/2 oz good quality strawberry jam
9 oz fresh strawberries, hulled and sliced
1 cup heavy cream
2 tablespoons extrafine sugar
juice of 1 lemon
1 vanilla bean, scored and seeds removed
and powdered sugar for dusting
Preheat oven to 350. Grease the bottom and sides of two 8-inch round cake pans with butter, line the base of each pan with waxed paper, then dust the sides lightly with flour.
To make the sponge batter, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating each one in well before adding the next, then fold in the flour and lemon zest. Divide the batter into the prepared pans and spread evenly using a spatula. Bake in the preheated oven for 20 minutes until lightly golden brown and risen. Allow to cool slightly, then turn them out of the pans to cool completely.
For the filling, gently warm the jam in a pan, then remove from heat and stir in the sliced strawberries. Whip the cream with the sugar, lemon juice, and vanilla seeds until soft peaks form. Place one cake layer on the serving plate, trimming the rounded top if necessary to make a flat surface. Spread the jam and strawberry mixture on top, then spread with the whipped cream. Place the second cake layer (pretty side up) on top and dust with powdered sugar.