The Perfect Light Fluffy Victoria Sponge

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1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
2. In a large mixing bowl, add the softened unsalted butter and caster sugar. Using an electric whisk, whip the mixture for about 3 minutes until pale and fluffy.

1. Add the eggs, one at a time, with a tablespoon of your weighed flour, beating well after each addition.
2. Gently fold in the remaining self-raising flour using a spatula. Be careful not to overmix; you want to maintain the airiness of the batter. Once the flour is fully incorporated, mix in the vanilla paste.
3. Pour the batter into the prepared cake tin, smoothing the top with a spatula.

1. Bake in the preheated oven for about 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
2. Remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, turn it out onto a wire rack to cool completely.

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Mascarpone Chantilly Cream:

1. In a mixing bowl, whip the double cream and icing sugar together until soft peaks form.
2. Add the mascarpone and gently fold it into the whipped cream until well combined. Be careful not to overmix.

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Assembling and Decorating:

1. Once the cake is completely cooled, spread a thin layer of strawberry seeded jam over the top.
2. Spread a generous layer of the mascarpone chantilly cream over the jam layer.
3. Wash and dry the strawberries. Slice some of the strawberries in half for placing on top of the cream layer.
4. Arrange the strawberry halves on top of the cream layer.
5. Optionally, you can dust the top of the cake with a little icing sugar for an added touch of sweetness.