Our fabulous vintage style Victoria Sponge Cake. Perfect for a vintage afternoon tea date or high tea wedding party. Simple and easy to follow instructions.
¼ teaspoon salt
½ cup (3 oz.) caster sugar
½ cup (3 oz.) cornstarch
1 teaspoon plain flour
1 teaspoon baking powder
Separate the eggs. Beat the egg whites until stiff. Gradually add the sugar and continue to beat until dissolved. Add the egg yolks. Beat until blended.
Sift together cornstarch, flour and baking powder and fold into mixture.
Pour into two greased 20cm round tins. Bake at 190.C (375F) for 15- 20minutes.
Remove from oven and leave in the tin for 10 minutes to cool.
Slice the cake into two layers.
Smother the bottom layer with whipped cream and chopped strawberries.
Place the top layer on. Dust with icing sugar on the top and decorate with more berries to serve.