Victoria sponge with jam & whipped cream
Cake
weigh out 3 eggs in their shell - mine weighed 189g
butter, softened
sugar
3 eggs
splash of vanilla
self-raising flour
pinch of salt
1/2 cup raspberry jam
250ml whipping cream, whipped to soft peaks
method
Preheat the oven to 350F/180C. Grease a 9inch cake tin with butter or non-stick spray.
In a large bowl, using a wooden spoon, beat together the butter and sugar until pale. Add in 1 egg and the vanilla, stirring until fully incorporated. Then mix in 1/3 of the flour and all the salt. Repeat this alternating process until everything is added, and stir until a homogenous mixture has formed. Do be careful not to overmix the batter, as it will become dense and yucky.
Pour the batter into the prepared baking tin, and bake for 30-35 minutes. You’ll know it’s done when it’s golden, and if you stick a small knife into the centre, it should come out clean.
Leave to completely cool. If your cake has a domed top, use a bread knife to cut off the top to create a level surface.
Dollop the whipped cream and spread it to the edges of the cake. Use the back of a spoon to create a crater in the middle of the cream, and fill the crater with jam. Decorate with some raspberries if you're feeling fancy :)
