We celebrated Shahril's birthday a few days earlier since we were at my MIL's. Shahril wanted a simple cake, so I made this Victoria sandwich cake.

The recipe is from:The Kitchen Guardian

250g butter, leave soft
250g caster sugar, I used 220g because I added golden syrup - me too
5 large eggs
1 tsp vanilla extract
1 tbsp golden syrup
2-3 tbsp milk
280g self-raising flour

Method
Preheat oven at 170C.

Cream butter and sugar and vanilla until light and fluffy. I used my wooden ladle! Add eggs in three additions. Lastly add srf in 3 additions, fold in milk until incorporated.

I used 3, 7 inches round cake tins...and I liked them! Bake for about 30 minutes until golden in colour.

Let cool and sandwich with Raspberry jem, and sprinkle sugar on top!

* I don't have raspberry jam, so I used strawberry jam instead.

The verdict: in my honest opinion, the cake is pretty ordinary. It's basically just a simple butter cake albeit a little dense which I think is from using the milk and golden syrup. But, here's the but: what makes it really special is the jam. The tangy and sweet strawberry jam brings the best out of this cake.

Everyone loves this cake. The kids, the elderly, everyone Alhamdulillah.