Gloria Victoria Cake

Source: Wedding by Salwah

Sponge:
4 eggs
200g butter (Note: unsalted, 1/4 tsp salt)
200g caster sugar
200g self-raising flour (cake flour + 1/2 tsp b. powder)
1 tsp vanilla bean paste/extract

Sugar Syrup
3 tbsp sugar
100g water

(Note: Boil till sugar dissolve, set aside to cool)

Strawberry Cream
90g fine sugar
100g corn syrup
20g water

(Note: Boil till sugar dissolve, set aside to cool)

500g butter
2 tbsp dairy whipping cream
100g icing powder
100g pure cream (Bulla brand)
1 tsp Vanilla Extract

100g strawberry pie filling/jam/puree

Directions:

1. Sponge Cake: In an electric stand, add all the sponge ingredients & beat for 7 mins on high speed.   Divide batter into 3 baking tins (6"x3") round.  Bake at preheated 170 deg C for about 15-20 mins.
2. Strawberry Cream: Cream butter & icing sugar till light for about 6 mins.  Add pure cream, whipping cream & vanilla extract & combine till smooth.   Pour corn syrup while continuously beating the cream mixture.   Mix till well combined.   Reserve a quarter of the cream for the cake filling.  Mix in the strawberry filling into the cream & mix well.
3. Assemble Cake: Brush sugar syrup on the surface of each cake.   1st cake layer, spread plain buttercream & top with 2nd layer with strawberry filling.   Cover the cake with strawberry cream & piped "fleur de lis" as decoration with tip # 821/823.   Chilled in the fridge before serving.