Victoria brown sugar sponge cake

This is another cake that I made from mother's day.  It is not a healthy recipe, per se; it's one of those soul food recipes that is a great combo of fresh, sweet, and creamy with a slightly chewy golden cake--the perfect way to usher in summer!  If you could bake summer into a cake...

This recipe was modified from the Victoria Sponge Cake found on the blog, Eat, Live, Run

http://www.eatliverun.com/victoria-sponge-cake/

Look at the nice, chewy, crust.  Along with that little slice of summer out the window.

Part of this slice might also be in my tummy.

Here's the recipe:
- A little butter for greasing pan + cornmeal (if you have cornbread mix, even better--gives a nice crumb and chewy, slightly salted exterior)
- 1 cup softened butter
- 1 cup brown sugar
- 4 eggs
- 1 tbsp vanilla
- 2 tbsp cornstarch, 1 cup minus 2 tbsp all-purpose flour.  Sifted.  (here's how to do it: add 2 tbsp cornstarch to a 1 cup measure then fill the rest of the 1 cup with flour)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp grated lemon rind (I did not add this, but I'm pretty convinced it would be awesome--do it!! Totally optional, it tastes just fine without.)

- Strawberry jam/jelly/preserves, about 1/2 cup (but you could do more or less)
- 1/2 cup of whipping cream, whipped with 1 tbsp powdered sugar (I didn't have whipping cream but I had coconut cream skimmed from the top of a can of coconut milk--so I whipped that up and it worked well)
- Quartered strawberries (I used about 2 cups, but I would recommend stuffing as many strawberries as possible into the middle, so go for more)

1.) Preheat oven to 350 degrees F and butter two 9" circle pans. Sprinkle the butter generously (you don't want any cake sticking to the pan) with cornmeal/cornbread mix and shake to distribute a fine coating on each pan.
2.) Cream the butter, sugar, then add eggs (it's ideal to use a beater or stand mixer for this).  Mixture might look a bit soupy and curdled, but that's okay.
3.) Add vanilla
4.) Fold in the sifted flour/cornstarch, baking powder, salt, and lemon rind until just mixed. 
5.) Divide into the two pans (the layers will be pretty thin, no worries!)
6.) Bake for 20-25 minutes (more around 20).
7.) Let cool, remove from pan, and spread about 1/4 cup of jam on one side of each layer.  On one layer, place a generous layer of strawberries then dollop cream on top.  Top with the other cake layer, jam side down.  Enjoy!!