Victoria Sponge Cake
1 1/2 cup Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour, sifted
1 cup (225g) caster sugar
160g butter, soft
4 eggs, lightly beaten
2 tbsp (40ml) hot water
Preheat oven to 200˚C (180˚C fan forced). Lightly grease and line the base of 2 x 20cm round cake tins.
Using an electric mixer beat together the butter and sugar until light, pale and creamy. Add 2 tablespoons of the flour to the mix then gradually add the eggs, beating well after each addition.
Using a large metal spoon, gently fold in the remaining sifted flour and water. Divide the mixture equally between the prepared tins.
Bake for 20-25 minutes or until the centre of each cake springs back when lightly pressed. Allow to stand in the tins for 5 minutes before transferring to a wire rack to cool completely.
Spread a layer of jam on top of one cake then place a layer of strawberries, dollop on the whipped cream in a thick layer to completely cover the strawberries. Add another layer of strawberries and then place the other cake on top. Sprinkle with icing sugar before serving.