This classic British Victoria sponge cake is fit for a royal. Works well with a cup of tea and great company. Use 2 18cm cake tins, greased and lined.
Preheat oven on convection 180°C.
Cream butter and sugar until pale and fluffy. Add the eggs a little at a time, beating well after each addition.
Sieve the flour and baking powder together and gently fold into the mixture. Add 1-2 tsp of warm water until the mixture drops easily off the spoon.
Divide between the prepared tins. Place one tin in the centre of the wire shelf and the other on the enamel shelf. Bake on convection 180°C for 20 minutes or until golden and the top springs back when lightly pressed.
Let cool and remove from tins. When the cakes are cool, spread the bottom of one cake generously with strawberry jam. Top this with half of the freshly whipped cream and arrange chopped strawberries on top of the cream.
Place the other cake on top and use the remaining cream to decorate the top of the cake. Place the two whole strawberries in the centre.