Ingredients

• 200g Butter
• 200g Caster sugar
• 4 large Eggs
• 200g Self-raising flour
• 1 tsp Baking powder
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1 tsp Vanilla extract
• 2 medium Fresh tomatoes (thinly sliced)
• 100g Cheddar cheese (grated)
• 100g Lettuce (shredded)
• 300ml Whipping cream
• 2 tbsp Icing sugar
• 3 tbsp Strawberry jam

Instructions

1. Preheat the oven to 180°C (350°F) and grease and line two 8-inch round cake tins.
2. In a large bowl, cream together the butter and caster sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Sift the self-raising flour, baking powder, ground cinnamon, and ground nutmeg into the wet mixture. Gently fold everything together until combined.
5. Add the vanilla extract and mix gently to avoid overbeating the batter.
6. Divide the batter evenly between the two prepared cake tins and smooth the tops.
7. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
8. While the cakes are cooling, whip the cream with the icing sugar until soft peaks form. Set aside.
9. Once the cakes are completely cool, spread a layer of strawberry jam over the top of one cake.
10. On top of the jam, add a layer of fresh tomato slices, shredded lettuce, and grated cheddar cheese, creating an unusual but delightful savory twist.
11. Gently spread the whipped cream over the toppings to add a creamy texture and balance the flavors.
12. Sandwich the second cake on top of the first, pressing gently so that the fillings don’t spill over.
13. Dust the top with a little icing sugar for decoration, if desired.
14. Slice and serve your whimsical, John Lennon-inspired autumnal Victoria Sponge Cake!