Victoria Cake

Preheat your oven to 180°C and grease two round cake tins. In a large mixing bowl, beat together the butter and granulated sugar until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Stir in the Dr. Oetker Vanilla Sugar.

Sift the flour and Dr. Oetker Baking Powder into the mixture and fold gently to combine. Divide the batter evenly between the two prepared cake tins and smooth the surface with a spatula.

Bake in the preheated oven for 30 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Let the cakes cool in their tins for 10 minutes, then turn them out onto a wire rack to cool completely.

Whip the heavy cream with Dr. Oetker Whip It until stiff peaks form. Once the cakes are completely cool, spread one layer with strawberry jam and then a layer of whipped cream. Top with the second cake layer.

Dust the top of the Victoria Cake with powdered sugar before serving. Slice and enjoy your freshly baked Victoria Cake!