Strawberry Victoria Sponge Cake

230g self-raising flour, sifted
1 teaspoon salt
1 teaspoon vanilla extract
230g softened butter
230g caster sugar
4 eggs
300ml whipping cream
5 tablespoons strawberry jam
2 tablespoons icing sugar
250g strawberries, sliced

Preheat the oven to 180°C.
Line two 20cm cake tins with wax paper.
Cream together the butter and sugar until very pale and fluffy, around 7 minutes.
On full speed, add the eggs one at a time whilst continuously beating (if the mix starts to curdle add a tablespoon of flour at a time)
Add the vanilla extract.
Add the sifted flour and salt and fold through until just combined, don’t overmix or you will lose the air.
Add a splash of milk to loosen the mix and pour into your prepared tins.
Bake for 25 minutes then remove from the oven and leave to cool completely.
Whip the cream.
Once cooled spread the jam on the base and then add the cream and strawberries.
Place the top on the cake and dust with icing sugar.

Simple but ridiculously good.

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