The beauty of this regal dessert, which was named after Queen Victoria, is its straightforward simplicity.
1 2/3 cups all-purpose flour3 tbsp milk3 tbsp icing sugar, dividedPreheat the oven to 350ºF. Lightly grease two eight-inch cake pans and line the bottoms with parchment paper.
Divide the batter evenly among the cake pans. To be accurate, use a kitchen scale if you have one. Smooth the tops with an offset spatula. Whip the cream into stiff peaks and, if you would like it a little sweeter, add one tablespoon of icing sugar. Add a drop or two of vanilla extract as well.
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