1. Cream the soft butter with the sugar until pale and fluffy.
2. Add the eggs one at a time, beating continuously.
3. Sift in the flour and baking powder, then fold gently.
4. Divide between two buttered tins and bake at 180°C for 20-25 minutes. Cool.
5. Spread strawberry jam over one sponge.
6. Spoon over the whipped cream, top with the second sponge and dust with icing sugar.
Tip: Named after Queen Victoria – the classic afternoon tea cake.
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