victoria sandwich cake

http://recipes.epicurean.com/recipe

• Serves 8
• Butter - 175g (6 oz), softened
• Caster sugar - 175g (6 oz)
• Eggs - 3
• Self raising flour - 175g (6 oz), sifted
• Jam - 3 tbsp
• Icing sugar - sifted, optional, or caster sugar
• fresh cream

Directions:

Prepare two 18cm (7 inch) sandwich tins. Cream the butter and sugar together until very pale in colour, light in texture and fluffy. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each one.
Gently fold in the remaining flour with a metal spoon.
Transfer to prepared tins and smooth the tops with a knife. Bake at 180 0C  for 25-30 minutes or until well-risen, golden brown and firm. Leave in the tins for 2-3 minutes. Turn out on to a wire cooling rack. Leave until cold. When cold sandwich together with jam and fresh cream. Dust the cake with icing sugar.