Sebastian Michael's cookbook

Victoria sponge cake

Ingredients:
14 tablespoons butter, softened
sugar
4 eggs
1 teaspoon vanilla
1 ½ cup flour
3 teaspoons baking powder
½ cup strawberry or raspberry jam
1 cup whipping cream
¼ cup sugar or to taste
a few strawberries and blueberries

creamed the butter, sugar, and vanilla together until thoroughly mixed and slightly fluffy. Then added in the eggs one at a time, mixing each egg into the batter completely before adding the next one. Once finenish, sifted the flour and baking powder together and then added it to the egg mixture. When fully combined, emptied the batter into two 8 inch pans that had been greased and had their bottoms lined with parchment paper. Finally, baked them for around 20 minutes in a 375 degree oven.

patiently let them cool before doing anything with them.

assemble the cake.

removed the parchment paper from one of the cake layers and placed it top side down on a plate.

Then added half a cup of strawberry jam to the top of one of them.

spread the jam out over the cake. make sure to leave a little ring of cake around the outside that wasn't covered in it, because once the whipped cream and the top layer of the cake was put on, it would come out from the sides.

After that, beat the cream and sugar together until they formed medium-to-stiff peaks. Now admit that it was too much whipped cream.

When adding the other cake layer, after removing the parchment and keeping it right side up, the whipped cream will come out a bit but its alright just clean the side a little .

Finally, added strawberries and blueberries on top,