Victoria Sandwich Cake

Assalamualaikum...

Dah lama betul tak membaking. Rindu zaman2 dahulu kala, zaman menjengah ke bakery setiap hari pada waktu lunch. Kadang tak mengira masa. 2-3 kali sehari pon ada jugak. Tapi dengan keadaan sekarang memang tak mungkinlah.. Jadi untuk mengubati kegianan itu, masa time-time special macam hari raya ajer akan ada semangat dan kerajinan yang luar biasa. Kalau hari-hari bekerja biasa, memang taklah.. Orang nak order kuih atau kek pun tak dapat nak buat.

Sebenarnya kek victoria sandwich ni dah lama ada dalam wishlist saya. Kalau tengok ig baker-baker yang otai-otai, vsc dorang sangatlahhhhh tempting tanpa perlu hiasan yang sarat-sarat. Resepi vsc kali ni saya amik dari blog kak rima, bisousatoi. Kagum sangat dengan setiap hasil tangan dia. Sangat tertib dan kemas je terutamanya macaron dia. Ok kat bawah ni resepinya. Saya cnp bulat2 je malas nak translate..

victorian sandwich cake

Ingredients
250g unsalted butter (miza guna buttercup ajerk)
250g sugar (guna 220gm aje sbb nak sapu jem in between cake)
250g self raising flour 
250g eggs - crack 4 eggs and weigh ok (miza guna 5 biji(
1 tsp vanilla extract
1/4 tsp salt
2 tbsp milk

For The “Filling and Decorating”:
6 tbsp Fruit compote or jam - I did my own strawberry and raspberry compote
1 punnet of strawberry - slice and mix with a tbsp of sugar.. mix em and set aside for 15mins (tak buat pun part ni. Beli ready made strawberry jam kat tunas manja) 
8 tbsp double cream - i used 250ml and added 2strawberry jam kat tunas manja) tbsp of icing sugar... whipped till it was soft /medium peak (tak guna whip cream sebab tak ade stok kat umh)
Confectioner’s sugar, to sprinkle on the top of the cake

Method:
Preheat the oven to 160C
Mix together the self raising flour and salt. Set aside.
Put the butter in a bowl (or the bowl of your KA) with the castor sugar and beat together until really light, pale and fluffy.
Gradually add the eggs, beating well after each addition. Then incorporate the vanilla extract.
Sift the flour and fold it in delicately with a metal spatula to combine.
Add enough milk in order to get a smooth dropping cake dough consistency.
Pour into two greased 8" round pan and smooth out the top with a spatula.
Bake in the centre of the oven for about 30 minutes or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 10 minutes, then remove the baking paper and turn out onto a wire rack that's covered in a clean cotton tea towel to prevent marking. Cool completely.
Place the bottom of the cake on a cake stand/dish, then spread generously with the compote/jam.. pipe ur whipp