Victoria Sponge Cake

How to Make It

1. Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.

2. Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.

3. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)

4. Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.

5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.

6. Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.

7. To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes. Dollop over jam, then spread into an even layer.

8. Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).