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Cut the butter into cubes and leave at room temperature to soften.
Sift the plain flour.
Fit the K beater to the machine.
Pre heat the oven to 175ºC.
Line the round tins with parchment paper.
Add Ingredients 1 (sugar, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 30 seconds.
Mix on speed 6 for 1 minute.
Add Ingredients 2 (eggs, milk, flour, baking powder, vanilla) into the Mixer bowl.
Mix on speed 3 for 30 seconds.
Scrape down the bowl.
Mix on speed 6 for 10 seconds.
Divide the batter between the round tins and level.
Bake for 20 minutes at 175°C or until a skewer tests clean.
Leave to cool on a wire rack.
Transfer one cake half to the serving plate.
Spread the cake half with the first item of Ingredients 3 (strawberry jam).
Place the second cake half on top.
Dust with the last item of Ingredients 3 (icing sugar).
Serve.
Cut the butter into cubes and leave at room temperature to soften.
Sift the plain flour.
Fit the K beater to the machine.
Pre heat the oven to 175ºC.
Line the round tins with parchment paper.
Add Ingredients 1 (sugar, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 30 seconds.
Mix on speed 6 for 1 minute.
Add Ingredients 2 (eggs, milk, flour, baking powder, vanilla) into the Mixer bowl.
Mix on speed 3 for 30 seconds.
Scrape down the bowl.
Mix on speed 6 for 10 seconds.
Divide the batter between the round tins and level.
Bake for 20 minutes at 175°C or until a skewer tests clean.
Leave to cool on a wire rack.
Transfer one cake half to the serving plate.
Spread the cake half with the first item of Ingredients 3 (strawberry jam).
Place the second cake half on top.
Dust with the last item of Ingredients 3 (icing sugar).
Serve.