Name: Victoria sandwich
Yield: 8
Ingredients: 200g unsalted butter, room; temperature, cubed; 1 tsp vanilla extract; 1 cup caster sugar; 4 eggs; 1 cup self-raising flour; 1 tsp baking powder; 250g strawberries; ½ cup raspberry jam; 300ml thickened cream, whipped; Icing sugar, for dusting

Ingredients

200g unsalted butter, room

temperature, cubed

1 tsp vanilla extract

1 cup caster sugar

4 eggs

1 cup self-raising flour

1 tsp baking powder

250g strawberries

½ cup raspberry jam

300ml thickened cream, whipped

Icing sugar, for dusting

Method

1.

Preheat oven to 170° C. Grease, then line bases and sides of two 20cm round sandwich or springform tins with baking paper.

2.

Put butter, vanilla and sugar in the small bowl of an electric mixer and beat until pale and creamy. Add eggs, 1 at a time, beating between additions, until combined.

3.

Transfer butter mixture to a large bowl. Sift flour and baking powder over mixture, then stir until combined. Spoon evenly into prepared tins and smooth tops. Bake for 20-25 minutes or until cakes spring back when pressed lightly in the middle. Stand cakes on a wire rack in tins for 15 minutes, then remove from tins to cool completely.

4.

Wash and hull strawberries, then cut in quarters lengthways. Combine strawberries and jam in a small bowl. Place 1 cake on a serving plate and spread with jam mixture, then top with whipped cream. Place second cake on top and dust with icing sugar to serve.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.