Triple Layer Victoria Sponge Cake

Triple Layer Victoria Sponge Cake to Queen! This cake honestly is so DELICIOUS. It’s light, springy, perfectly sweet, hinted with warm strawberry jam, and studded with fresh strawberries. Basically, this cake is spring in cake form, and it is good!

Recipe (courtesy of www.dominthekitchen.com)
I'm using 3 x 20cm loose-bottomed cake tins which I've grease and lined with parchment.

Cake Ingredients
300g self-raising flour

115g ground almonds

1 teaspoon baking powder

415g butter (soft)

415g golden caster sugar
6 large free-range eggs

Finely grated zest of 1 lemon

Cream Cheese Icing

250g butter - very soft 200g

icing sugar 125g

Cream Cheese (room temp)

4 tablespoon strawberry jam

Directions
Pre-heat the oven to 160C Start with the cake. In a bowl, combine the flours and baking powder, then set aside. In a large bowl beat the butter and the sugar until pale and fluffy. This takes about 5 minutes. Beat in the eggs one at a time to the bowl alongside a few tablespoons of the flour mix and beat in until combined. Add the rest of the flour mix and the lemon zest and beat well until combined. Divide the cake batter into the 3 baking tins and bake for 30 mins or until golden and risen set aside to cool to make the icing, beat the butter for 5 mins until pale, then beat in the sugar and cream cheese until fully combined. Beat in the jam until it's pale pink Build the cake starting with the bottom layer. Spread some of the icing onto the first layer followed by a little more jam and some fresh strawberries. Then repeat with the other layers. To create the 'naked cake' look simply spread the sides with icing. Use a palet knife to ensure it's spread thinly enough for the cake underneath to show through in patches. Slice and enjoy!