VICTORIA SPONGE CAKE

Steps:

• Preheat the oven to 350°F (175°C). Generously grease two 8 by 3-inch or 20 by 8cm round cake pans, then line them with greased parchment paper.
• In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.
• Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes. Scrape the bowl often.
• Turn the speed to low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
• Add one-third of the flour to the butter mixture and mix on low speed, just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third flour. It will be a thick batter.
• Divide the batter among the prepared pans and smooth the tops using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
• Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans for 20 minutes, then remove from the pans and let cool completely on a wire rack.
• In a medium bowl, toss together the quartered strawberries, granulated sugar, lime zest, and pink pepper (if using). Allow to macerate until the sugar dissolves, about 15 minutes.
• Remove the parchment paper and place one cake layer on a serving plate.
• Spread the jam over the top of the cake, then cover the jam with a 1-inch or 2.5cm layer of the whipped cream. Distribute half the macerated strawberries over the whipped cream.
• Place the second cake on the whipped cream and dust the top generously with confectioners' sugar and decorate with whole and halved strawberries.
• This cake is best served right away, with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.
• In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer for about 30 minutes, stirring often.
• The jam is ready when it clings to a spoon and you can draw a line through the jam that doesn't immediately fill in. Remove from the heat and let cool thoroughly.
• Transfer to an airtight container and store in the refrigerator for up to 10 days.
• In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
• Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.