This is a variation of the classic Victoria Sponge, but unlike the Victoria, this Amidala variation does not use jam, but rather fresh strawberries for the filling.
For the cake layers
1 1/4 Cup (155g) self-rising flour
2/3 Cup (155g) sugar
1 1/2 sticks unsalted butter (150g)
1/2 teaspoon vanilla extract
3 eggs
For the Buttercream Filling
2/3 Cup (90g) powdered sugar (icing sugar)
1 stick unsalted butter (110g)
1/2 teaspoon vanilla extract
For the Strawberries
2 cups of fresh strawberries, hulled and sliced lengthwise (250 g)
1 teaspoon fine sugar (caster sugar)
1 teaspoon fresh or bottled lemon juice
- Cake: Preheat oven to 325 F (165C). Place the shelf in the centre of the oven. Line two round layer cake pans with parchment paper. (Two Approx. 8-9″, or 17cm, round cake pans).
- Sift the flour into a bowl and add the sugar, butter, vanilla and eggs, Beat well with a wooden spoon or hand mixer until the mixture is fluffy.
- Divide between the pans and smooth the top with the back of the wooden spoon
- Bake for 30-40 minutes or until golden brown. Turn onto a cake rack to cool.
- Buttercream: Sift the powdered sugar into a bowl then add the butter and vanilla; beat well.
- Strawberries: Toss the hulled sliced strawberries, sugar, and lemon juice into a medium bowl and let stand while the cakes are cooling.
- To Assemble: When cakes are cooled, layer the strawberry mixture to the top of one, followed by a layer of buttercream on top of the strawberries. Place the second cake on top. Dust some sifted powdered sugar on top. Best eaten within 24 hours.