Victoria Sandwich Cake

For the Cake
180g soft butter, plus extra greasing
180g caster sugar
3 eggs, lightly beaten
1/2 teaspoon good-quality vanilla extract ( optional)
180g self-raising flour
1-2 tablespoon whole milk

For the Filling
about 4 tablespoon raspberry jam ( or any jam you like)
about 250ml double or whipping cream
Icing sugar for dusting

You will need 
2 18cm round loose-bottomed bake tins, greased with butter and bases line with baking parchment

Makes 1 medium cake serves 8

Method:
Preheat the oven to 180C  or 350 degrees
Put the butter and sugar in a large bowl. With a wooden spoon or an electric whisk cream them together until they are very pale and fluffy. Allow at least 2 minutes with an electric whisk for this, more if you are mixing by hand. Every so often, scrape down the sides with a flexible spatula to ensure everything is evenly mixed.
Add the beaten eggs one by one and the vanilla extract ( if using), mixing well after each addition, until the mixture is very pale and fluffy. Sift the flour into the bowl. Using a large metal spoon, very gently fold in the flour, adding a tablespoon of milk, or more if needed, to give a light, smooth consistency.
Divide the mixture equally between the 2 prepared tins. Smooth the  surfaces with the back of the spoon.  
Bake it for 20-25 minutes. When the cake is ready by inserting a metal skewer into the center of each cake and if its comes out clean then it is ready. 
Place a layer of sponge upside down on a plate and cover with generous layer of your choosen jam. Whip the cream until its forms soft-peaks and spread a layer over the jam. Place the other layer cake on top. right way up, dust with icing sugar by putting a very small in a sieve and gently shaking it above the cake.
It can be store in a fridge for 1 week. If room temperature cake must be eaten straight away as this has whipped cream and its perishable.