Easy and tasty Victoria sponge cake recipe

Place the butter in a bowl and beat. Add the white sugar and vanilla essence and beat until creamy.

Add the eggs one at a time, beating after each addition. Add the sifted flour and baking powder. Mix until all ingredients are well combined.

Divide the preparation and place it in the 2 pans. Bake for 25 minutes in a preheated oven at 170°C minutes. Set aside.

For the syrup, place the sugar in a saucepan, cover it with water and bring to a boil over high heat.

Moisten the still-warm biscuits with the syrup. Then let them cool at room temperature.

For the strawberry jam, wash and cut the strawberries in 4.

Place the sugar, strawberries and lemon juice in a saucepan. Stir. Let macerate for 1 hour.

Place the saucepan over high heat for a few minutes, stirring constantly until it boils. Then, lower the heat to the minimum and let it cook, stirring occasionally.

For the whipped cream, place the cream in a bowl and add the sifted powdered sugar and powdered milk. Then, add the vanilla essence and beat until a smooth mixture is obtained.

Unmold the sponge cakes and place the first one on the cake base.

Place a layer of strawberry jam and a layer of whipped cream.

Place the second cake upside down and sprinkle it with powdered sugar.