Best Basic Victoria Sandwich Cake
|Butter||6 Ounce (3/4 Cup / 175 Gram)|
|Caster sugar||6 Ounce (3/4 Cup / 175 Gram, Superfine)|
|Eggs||3 , beaten|
|Self raising flour||1 3⁄4 Cup (28 tbs) (1 1/4 Cups / 175 Gram, Self Rising)|
|Milk||30 Milliliter (2 Tablespoon)|
|Baking powder||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Double heavy cream||5 Fluid Ounce, whipped (2/3 Cup / 150 Milliliter)|
|Jam||30 Milliliter (2 Tablespoon, Jelly)|
Grease a round 19 - cm / 7 1/2 - in souffle dish and line the base with greased greaseproof (baking) paper.
Cream the butter until soft, add the sugar and beat well until light and fluffy. Add the eggs gradually, beating all the time. Sift the flour and baking powder and fold into the mixture. Add the milk and fold in carefully. Add more milk if necessary to obtain a soft dropping consistency.
Place the mixture in the prepared dish and cook for 4 - 5 minutes. Let it stand for 5 minutes.
Turn it out onto a cooling rack. When cold, cut it in half horizontally and sandwich it back together with whipped cream and jam of your choice.