Try something new this week

Pre-heat the oven to gas 3, 170°C, fan 150°C.
Grease and line 2x 8-inch (20cm) springform cake tins with non-stick baking paper.
In a large mixing bowl, cream together 160g butter, 1 tsp vanilla extract and 160g caster sugar.
Use an electric handheld whisk so it’s light and fluffy.
Lightly beat 3 large eggs in a separate bowl.
Add the eggs a tablespoon at a time, beating well between additions, until fully incorporated.
Carefully fold 160g self-raising flour in using a large metal spoon.
Spoon the batter evenly into the two prepared cake tins.
Bake for 25-30 minutes until springy to the touch.
Insert a cake tester into the centre of the cakes and see if it comes out clean.
If they’re done, remove and allow the tins to cool on a wire rack for 5 minutes.
Turn out and peel away the non-stick baking paper.
Whip 100ml double cream to soft peaks as the cakes cool.
Spread the bottom half of the cake with the cream in an even layer.
Spread the strawberry jam evenly and carefully on top of the cream.
Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate.
Dust with 1 tbsp icing sugar and serve.

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Victoria sponge cake method