Victoria Sandwich

• 5-1/3 ounces, weight Butter
• 5-1/3 ounces, weight Caster Sugar
• 2 whole Eggs
• 5-1/3 ounces, weight Plain Flour
• 3 teaspoons Baking Powder
• _____
• FOR THE ICING:
• 1-7/8 ounces, weight Butter
• 3-5/8 ounces, weight Icing Sugar
• 1 dash Milk
• 1 jar (about 350-gram Jar) Strawberry Or Raspberry Jam

1. Soften the butter in the microwave, then cream with the caster sugar.
2. Beat the eggs and then beat them into the butter and sugar mixture. If the mixture starts to curdle, stir in a spoonful or two of the flour.
3. Beat in the flour and the baking powder, then evenly divide the batter into two prepared cake tins. My tins are about 7 inches in diameter, but it doesn't matter too much!
4. Bake on the top shelf of a 180-degree Centigrade oven for 15 - 20 minutes, then turn out of the tins and allow to cool.
5. Meanwhile, soften the butter for the icing, then beat in the icing sugar slowly, then the dash of milk to make it more spreadable.
6. Spread one of the cakes with the buttercream, then with jam, then put the other cake on top. You can dust it with icing sugar if you're feeling fancy.

weight butter, sugar, eggs, flour, baking powder, weight butter, milk, strawberry

Taken from tastykitchen.com/recipes/desserts/victoria-sandwich/ (may not work)