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#AceFoodDesk says here is a Yummy cake for all to enjoy with Kindness & Love XX A&M

If you’re looking for something affordable to bake, you really can’t go past the Victoria sponge.

Most people would have a jar of jam, flour, oil, eggs, sugar lying around. Possibly the only ingredient you would need to purchase is cream.

This recipe uses oil-based genoise sponge. Genoise sponge relies on whipping warmed eggs and sugar until very fluffy to rise in the oven instead of using a chemical rising agent.

As the eggs need to be whipped vigorously, having a stand mixer is helpful for this recipe. The same result can be achieved with a hand mixer, but it may take longer to achieve the desired result.

Nurman Noor was a 2022 finalist in the Great Australian Bake Off and lives in nipaluna/Hobart, Tasmania.

1. 1.Preheat the oven to 180°C. Grease and line the bottom and sides of two 8-inch (20cm) round cake tins with baking paper.
2. 2.Mix the plain flour and corn flour together and then sift twice onto baking paper.
3. 3.Combine the milk, oil, vanilla, and salt in a small bowl and set aside.
4. 4.Create a hot water bath (bain marie) by heating water in a pot slightly smaller than a new mixing bowl (if you have a stand mixer, use the bowl from it for this step). Make sure the bottom of the bowl is not touching the water. Heat the water and whisk the eggs with the sugar in the mixing bowl until it’s warm to touch.
5. 5.Then whip the egg mixture using a stand mixer with whisk attachment or a hand mixer at high speed until pale and fluffy. It will take about eight minutes with a high-speed setting using a stand mixer, but likely longer with hand mixer. To test if you have whipped it enough, insert a toothpick halfway into the mixture to see if it is able to stand. To even out the size of the air bubbles, reduce the speed to the lowest setting and whip for two more minutes.
6. 6.Add the sifted flours into mixture and fold gently until you cannot see flecks of flour.
7. 7.Take about half a cup of the flour and egg mixture and add it to the milk and oil mixture. Mix gently with a spoon and then add it back into the batter. Fold gently until mixed evenly.
8. 8.Divide the batter evenly into the prepared tins. Bake for about 30-35 minutes or until the centre bounces back when pushed gently. Turn the tins around halfway through the bake. After the tins are out of the oven, flip them onto a cooling rack and let them cool completely before assembling.
9. 9.While the cake is cooling, add the cream and sugar into a mixing bowl and place the bowl in the fridge until cold. Whip the cold cream and sugar until soft to medium peaks form.
10. 10.To assemble, place one sponge onto a serving plate. Spread the jam on top of the sponge and then top with the whipped cream. Sandwich with the second sponge. Dust the icing sugar on top of the cake. You can also decorate the top with more cream and strawberry halves, but this is optional.

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