Victoria Sponge with Balsamic Preserved Strawberries
You will need:
3 eggs, beaten
Butter, at room temperature
Self raising flour
Balsamic preserved strawberries
weigh your eggs and then weigh the butter, sugar and flour to the same weight. Cream the butter and sugar together until light and fluffy and then add the eggs bit by bit and the vanilla extract. Fold in the flour and then put into two greased 7 inch sandwich tins and bake at 350F for 25-30 minutes. If you press your finger lightly to the top of the cake it should spring back when done.
When the sponges have cooled, ladle on the balsamic strawberry jam and stick the two halves together. Dust with Icing sugar and serve.