A classic Victoria sponge - two cakes sandwiched together with freshly whipped cream and strawberry jam.
Cream together the sugar and butter until white and fluffy. Beat the eggs in one at a time, making sure the mixture does not split. Slowly sift in the flour, gently folding and incorporating it into the mixture until smooth. Transfer to a non-stick cake tin and bake at 180'C for 45 minutes to an hour. Check the cake is cooked by spearing with a skewer - if it comes away clean, the cake is cooked through. Allow to cool thoroughly before adding the filling.
Split the vanilla pod in half and scrape out the seeds. Add them to the cream and icing sugar and whisk to stiff peaks.
Once the cake has thoroughly cooked, cut it in half through the centre. Spread the strawberry jam on to one half and the cream on to the other. Sandwich the two halves of the cake together and dust with icing sugar to serve.
«Try using different fruit jams to vary the flavour of this simple cake.»