VICTORIA SPONGE help urgently needed!!!

[winnybella]

Right, so it's DS's birthday today and I decided to make Victoria sponge with fresh strawberries and whipped cream.

Now I have a few questions, please:

1. I haven't got 2 tins, I have one that's about 3 inches deep. Can I just make one sponge in it and then slice it? How do I need to adjust baking time for it?

1. Fold the flour in (and what does it mean?) or just whisk all ingredients together?

1. I thought I'll just do strawberries and cream, but almost all recipes use strawberry jam together with strawerries and cream. Thoughts?

1. How much vanilla sugar should I add to 50cl of cream? Or should I mix icing sugar with vanilla sugar?

TIA, I need to start baking in an hour.

OK then. I am trying to make pink cake using only ingreidents I already had in the houe. So pinkness is coming from mushed-up frozen raspberries (can't remember why I actually bought them).

Pink cake is made. Sponge went weirdy brown purple, but topping of mushed raspberries + icing sugar is shockingly pink :o

Oh WOW. Hahaha. How did it taste?

Did you lock it in a bedroom and then climb in through a window and eat it all by yourself?

No small children here to protect it from - I have just had some for breakfast though!