Victoria Sponge

For the sponge:
4	medium eggs, beaten
225g	unsalted butter, softened
225g	caster sugar
1¼ tsps	vanilla extract
225g	self raising flour, sieved
1½ tbsps	warm water
For the filling and topping:
8 tbsps	raspberry jam
250ml	double cream
400g	strawberries, sliced
2-3 tbsps	icing sugar

1. Preheat the oven to 180°C/160°C fan/ gas mark 4, and line two cake tins with baking paper and butter.

2. Using a large mixing bowl or electric mixer, beat the butter until creamy.

3. Gradually beat the caster sugar into the butter until it is light and creamy.

4. Combine the eggs and vanilla extract, and beat into the mixture.

5. Slowly beat the flour into the mixture, and add warm water halfway through.

6. Divide the mixture between cake tins and bake for 20-25 minutes.

7. Whip the double cream while the sponge cools.

8. Spread cream and jam on one sponge, and decorate with strawberries, place the second sponge on top and decorate with cream and strawberries.

9. Dust with icing sugar to finish .

Extra fruit or decorations can be used to top!