Birthday cake

Birthday in lockdown.... my eldest turned 18 yesterday and my goodness what fun we had. He asked for a strawberry Victoria Sponge, a firm family favourite which is the go to birthday cake in this house. Such an easy cake to make and this recipe never fails, I have tried a few different recipes but this all in one recipe has a 100% success rate. I can't see it lasting long - it's delicious! 

Ingredients
4 free-range eggs
225g caster sugar
225g self-raising flour
2 tsp baking powder
225g butter at room temperature, plus a little extra to grease the tins
4tbsp strawberry or raspberry jam
300ml Double cream 
Strawberries to decorate

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
4. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
5. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam, spread over whipped cream too. Top with the second cake, top-side up. Spread over whipped cream and decorate with strawberries (cut in half).