Victoria Sponge Cake

Directions:

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. Place the softened butter into the Cuisinart mixing bowl. Attach the flat mixing paddle and mix on speed 3. You may need to use a spatula to scrape down the sides.
3. Add the sugar and increase to speed 6 for between 1 and 2 minutes until light and fluffy. You may need to scrape the bowl down well.
4. Reduce to speed 4 and add the eggs one at a time, scraping the bowl down if necessary.
5. Reduce to speed 2 and add the flour slowly until it is all incorporated. Increase to speed 5 and beat until thoroughly blended, taking care not to over beat.
6. Spoon the batter evenly between the two sandwich tins and level off.
7. Bake for 25 minutes or until they are well risen and a skewer comes out cleanly when inserted into the centre of the cake.
8. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
9. When the cakes have cooled prepare the cream filling.
10.  Ensure that the Cuisinart mixing bowl is thoroughly clean. Attach the chef’s whisk and pour in the cream.
11.  Take the vanilla pod and cut into two pieces. Scrape out the inside seeds and place in with the cream. Briefly whisk on speed 3 before increasing to speed 12 until you have soft peaks.
12.  Sift in the icing sugar and gently mix on speed until just incorporated. Carefully scrape down the bowl and gently fold in by hand to fully combine.
13.  Place one of the cakes on a plate and spread over the vanilla cream ensuring that you do not go right to the edge.
14.  Add a layer of the sliced strawberries on to the cream, leaving a handful to decorate the top, and place the second cake on top. Sprinkle with icing sugar and arrange some strawberries on top.