Victoria Sponge Cake

Adjust rack to middle position and preheat oven to 350ºF (175ºC). Butter two 9-inch aluminum cake pans with unsalted butter, then dust with cake flour, shaking out excess.

In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.

In a large measuring cup, combine milk with vegetable oil.

In the bowl of a stand mixer fitted with the whisk attachment, whip eggs and granulated sugar on medium-high speed until yolks are thick and pale yellow color, and doubled in volume, 5 to 7 minutes.

Reduce mixer speed to low, and slowly pour in milk and oil mixture. Continue to whisk until combined, about 15 seconds.

With the mixer on low speed, gradually add the dry mixture 1/4 cup at a time, until just incorporated, about 2 minutes. Using a flexible spatula, scrape down sides and bottom of the bowl to ensure there are no dry bits. (If any remain, use spatula to gently fold until incorporated.) Divide batter between prepared cake pans (about 455g each) and gently tap cake pans on kitchen counter to eliminate any large air bubbles.

Bake, rotating halfway through, until cake has risen by about 1 inch, is light golden, and springs back when gently touched, 17 to 20 minutes. Transfer pans to a wire rack and allow cakes to cool in pans for 30 minutes.

Run an offset spatula or butter knife around the edges of cake, then carefully invert cake onto a parchment-lined baking sheet. Let cool completely, at least 30 minutes.

For the Simple Syrup - In a small saucepan, whisk water, lemon juice, and granulated sugar to combine. Bring to a simmer over medium heat and cook, whisking occasionally, until sugar is dissolved, about 4 minutes. Set aside.

To Assemble - In a medium bowl, whisk together strawberry jam with lemon juice; set aside.

To Assemble - In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream, confectioners' sugar, salt, and vanilla extract. Whip on medium-high speed until medium-stiff peaks form, about 2 minutes. (Alternatively, combine cream, sugar, salt, and vanilla extract in a large mixing bowl. Using a hand mixer fitted with the whisk attachment, beat on medium speed until medium stiff peaks form, about 3 minutes.)

To Assemble - Place one cake on a large plate or a turntable. Using a pastry brush, brush cake with about 1 tablespoon simple syrup to moisten. Using an offset spatula, spread strawberry jam mixture evenly from edge to edge. Cover jam with all of the whipped cream, using an offset spatula to spread into an even and smooth layer. Top with second cake layer and gently press to adhere to whipped cream. Dust with powdered sugar, if using, and serve immediately.