Victoria sponge cake

Preparing the sponge cake:

1. 1Preheat the oven to 180°C (350°F).
2. 2Grease the cake pan and line the bottom with a disc of parchment paper.
3. 3In a bowl, mix the sifted flour, baking powder, and salt.
4. 4Using an electric mixer, beat the butter and sugar on medium-high speed until smooth and well combined.
5. 5Add the eggs one at a time, continuing to beat.
6. 6Stir in the milk and vanilla extract.
7. 7Gradually fold in the flour mixture until just combined and the batter is thick but smooth.
8. 8Pour the batter into the cake pan and smooth the top with a spatula.
9. 9Bake for 30 to 40 minutes, or until the top is golden and the edges start to pull away from the sides of the pan.
10. 10Check for doneness by inserting a knife blade (it should come out clean).
11. 11Turn the sponge cake out of the pan and let it cool on a wire rack.

Preparing the whipped cream:

1. 12In a bowl, combine the cream, powdered sugar, and the remaining vanilla extract.
2. 13Whip until you get a firm whipped cream.

Assembly:

1. 14Cut the sponge cake into two discs of equal thickness:
2. 15Place one sponge disc on a serving plate.
3. 16Spread the strawberry jam on top.
4. 17Spread the whipped cream over the jam.
5. 18Place the second sponge disc on top.
6. 19Dust the top with extra powdered sugar before serving.