Victoria Sponge Cake
makes one 8" cake
3/4 pound + 1TBSP salted, european style high fat butter, softened (best first ingredient listing ever)
3 cups + 1 TBSP self rising cake flour
1 1/2 cups granulated sugar
1 1/4 cups double Devon cream (www.britshoppe.com if not locally available)
3/4 cup strawberry jam
Preheat oven to 360
Grease two 2" deep, 8" round cake pans with 1/2 TBSP butter each. Dust with 1/2 TBSP flour each. Set aside.
Beat remaing butter in large bowl with mixer on high for 5 minutes. Add granulated sugar and beat until light and fluffy. Combine eggs and 6 TBSP of water in another bowl. Add half the egg mixture and half the flour to the butter sugar mixture. Beat well for 1-2 minutes. Add remaining egg mixture and flour and beat for 5 minutes.
Divide batter between pans. Bake until toothpick doneness (35-40 minutes). Invert onto racks and allow to cool completely.
Beat cream in medium bowl until stiff. Put on cake layer on a cake plate, spread top with half the jam, and then cover the jam with cream. Spread top of remaining cake layer with remaining jam and place it jame side down on top of the cream. Dust cake with confectioner's sugar.