Victorian Sponge Cake

It's Cake Slice time again!  Actually, I'm a day late.  I wanted to join in on a little Presidents Day celebrations, so I made a..... wait for it.... cake!  And I didn't want to bombard you with two cakes in one day.  Because, well, I have manners.  And self control.  And moderation and all that good stuff.

     I must have been in a berry cake kind of mood too, because yesterday I shared a Blueberry Bundt Cake and today my cake has strawberries.  I guess it is that time of year where berries are on my brain!

     Anyway, as always all of the choices for this month's cake looked great.  I always have a hard time deciding.  But something about this cake with strawberry jam and whipped cream sandwiched between its layers really called to me.  It is a sponge cake, which really isn't my favorite texture, but I also haven't had that many.  So I thought I should give it a try.  Besides, I had all of the ingredients on hand, which is always a helpful deciding factor!

INGREDIENTS:
Cake

• 1 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 2/3 cups flour
• 1/2 tsp salt
• 4 tsp baking powder
• 1 tsp vanilla
• 2 tsp whole milk
• Filling
• 1 1/2 cup lightly sweetened whipped cream
• 1/2 cup strawberry jam
• 1 cup sliced strawberries (optional)
• Powdered sugar

INSTRUCTIONS

1. Preheat your oven to 350F and prepare two 9 inch pans.
2. Cream together the butter and sugar until light and fluffy..
3. ................................

for full recipes please see : www.cookingwithcarlee.com

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