Victoria Sponge cake

 A delicious new take on a classic. The recipe has been adapted from here.

Ingredients:

• 250g unsalted butter (room temp)
• 250g brown sugar
• 4 eggs (250g)
• 250g flour
• 1 Tbsp baking powder
• 1/2 tsp salt

• 250ml (1 cup) heavy cream
• Jam for filling (strawberry)
• Powder sugar (for dusting)

Procedure:

• Preheat oven to 170°C
• Grease 2 20cm (8 inch) round cake pans and line with baking paper
• Cream butter and sugar with paddle attachment of Kitchen Aid until pale and fluffy. Beat in eggs one at a time
• Mix flour, baking powder and salt. Add slowly to Kitchen Aid bowl, stirring just until mixed.
• Divide batter evenly between two cake pans. Bake for 25–30 min, until toothpick comes out clean. Cool then turn out.
• Spread bottom layer with jam. Whip cream to soft peaks and spoon on top of jam. Place second layer on top and dust with powder sugar