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Victoria Sandwich Cake with homemade Strawberry Jam

Victoria Sandwich

4oz/114g soft butter (preferably milk from grass-fed cows)
4oz/114g caster sugar
2 eggs beaten (I used largish eggs)
4oz/114g Shipton Mill self-raising flour (sifted)
Half a teaspoon of baking powder
Small amount of milk if needed
Vanilla essence (optional)

Strawberry jam
Double cream

Round seven inch cake tin/s
A wooden spoon and a teaspoon
Round seven inch cake tin/s

1. Grease and line base of cake tin/s.
2. Cream the butter and sugar together. If the butter is too firm, microwave for 10 seconds to soften.
3. Gradually add small amounts of the beaten egg and mix in,ensuring the mixture does not curdle.
4. Gradually add the sifted flour to the mixture and stir until blended.
5. Check the consistency of the mixture by counting to three when dropping some from the spoon. If the mixture is slow to drop, add a teaspoon of milk and mix in. Repeat as necessary. If the mixture drops too quickly add a little more flour.
6. Transfer the mixture to tin/s and slightly scoop out the centre.
7. Bake in a gas oven at mark 4 or electric oven 180 degrees C for 25-30mins. The cake top should be golden in colour, firm and spring back when pressed gently. Alternatively, insert a wooden toothpick into the cake. If it comes out clean, or with just a few damp crumbs stuck to it, the cake is cooked.
8. Leave to cool for 2-3 minutes before removing from the tin and placing on cooling rack.
9. Spread a layer of jam over the two layers, then cover the lower layer with the whipped double cream. Place the upper layer on top.