Page 8 - Baking By Donna

Layered Victoria Sponge

Ingredients

175g self-raising flour

1 tsp baking powder

175g butter, softened plus extra for greasing

175g caster sugar

3 eggs

Icing sugar for dusting

Filling

3 Tbsp raspberry jam

300ml double cream, whipped

16 fresh strawberries, halved

Method

Pre-heat oven 180C.

Grease and line the bases of two 20cm/8inch sandwich tins.

Sift flour and baking powder into a bowl, add the butter, sugar and eggs. Mix together and beat
well until smooth.

Divide the mixture evenly between the tins and smooth the surface.

Bake for 25-30 minutes, or until well risen and golden brown, and the cake feels springy when
lightly pressed.

Leve to cool in the tins for 5 minutes, then turn out and peel off paper. Transfer to wire rack to
cool completely.

Sandwich the cakes together with raspberry jam, whipped cream and strawberry halves. Dust
with icing sugar on top.

Serves 8