Victoria Sponge Cake
Yields: 8 servings

For the cake:

2 cups cake and pastry flour
1/4 teaspoon salt
2 teaspoons baking powder
Zest from 1/2 lemon, coarsely chopped
1 cup granulated sugar
1 cup unsalted butter, softened
4 eggs
2 tablespoons warm milk
1/4 teaspoon vanilla

For the filling:

1 cup strawberry jam
1 cup heavy cream, whipped
Confectioners' sugar for garnish
Pesticide-free edible flowers such as violets, pansies, or roses for garnish

1. Preheat oven to 350 degrees F. Lightly butter and flour 2 (8- by 1 1/2-inch) round layer cake pans. Sift flour, baking powder, and salt together twice. Set aside.

2. Make the cake: In food processor, process lemon zest and granulated sugar until finely ground, about 1 minute. Pour into large mixing bowl. Add butter. Beat at medium speed of electric mixer until light and fluffy, about 3 minutes. Set aside.

3. In 2-cup measuring cup, whisk eggs, milk, and vanilla. Add to butter mixture 2 tablespoons at a time, beating well after each addition and adding 1 tablespoon flour mixture during the last 3 additions.

4. Gradually beat in remaining flour mixture, beating until smooth and shiny. Pour into pans. Smooth tops.

5. Bake at 350 degrees F for 25 to 30 minutes until top is golden-brown and springs back when lightly touched in center. Cool in pans set on racks for 10 minutes. Remove from pans and continue cooling on racks.

6. Assemble the cake: Invert one cooled cake layer on serving plate. Spread with jam, then whipped cream, leaving a 1-inch border around edge of cake.

7. Top with second cake layer, right side up. Place an 8-inch round lace doily on top of cake. Sift confectioners' sugar over top of cake. Carefully lift doily. Or, ice top of cake with whipped cream, if desired.

8. Cover and refrigerate cake until serving time. Garnish with flowers.