Victoria Sponge Cake

Ingredients

For the cake:

• 180g Truvia For Baking Caster

• 200g Unsalted Butter, softened

• 200g Self-Raising Flour

• 4 Medium Eggs

• 1 tsp Vanilla Extract

• 2 Tbsp Semi-Skimmed Milk

• 1 tsp Baking Powder

For the Filing:

• 250g Strawberries (washed, hulled and halved)

• 150ml Double Cream (whipped)

Directions

• 1.  

  Preheat fan oven to 160°C. Measure all the cake ingredients into a large bowl and beat together until thoroughly blended. Divide the mixture into 2 greased and lined 7in/18cm tins and level out with the back of a spoon.

• 2.  

  Bake for 22-25 mins or until risen and a skewer inserted in the centre comes out clean. Remove and leave to cool in the tins for a few minutes before turning out onto a wire rack.

• 3.  

  Once completely cool, whip the double cream and spread over the top of one of the sponges. Halve the strawberries, arrange over the cream and top with the other cake.