Sponge Cake

Preheat oven to 350 F degrees. Butter and line two 8-inch circular baking tins with parchment paper.

1. Break eggs into a large mixing bowl; add sugar, cake flour, baking powder and softened butter.
2. Mix together until combined. Make sure to not over-mix. The finished mixture should be what’s called a “soft dropping” consistency – that is, you should be able to scoop it, but it should still fall off a spoon easily.
3. Divide the mixture evenly between baking tins. Smooth the surface of the batters, favouring the outsides slightly.
4. Place tins on the middle shelf of the oven; bake until golden brown and cooked through, about 25 minutes.
5. Remove them from the oven and set aside to cool in their tins for five minutes. Run a palette knife around the inside edge of the tin and gently turn the cakes out onto a cooling rack. Allow to cool completely.

Balsamic Strawberry Reduction

1. Mix strawberries, balsamic vinegar, lemon juice, and sugar. Reduce the mixture over a low heat, stirring occasionally. Don’t stir too often, you don’t want the strawberries to breakdown and turn into mush.
2. Reduce until the mixture meets your preferred taste and consistency.

Chantilly Cream

Vigorously whip sugar, vanilla extract, and whipping cream until soft peaks are formed.

Victoria Sponge Cake Assembly

1. To assemble, place one cake upside down and spread the Chantilly cream, and then the balsamic strawberry reduction.
2. Top with the second cake, top-side up. Spread Chantilly cream on top, and garnish using fresh strawberries and powdered sugar. Enjoy!