INGREDIENTS 10-12 slices
- 200g self-raising flour
- 200g butter, softened
- 4 medium eggs
- 1 tbsp. baking powder
- 200g caster sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 2 tbsp. milk
- 100g butter, softened
- 150g icing sugar, sifted
- 1 tsp. vanilla extract
- 2 tbsp. milk
- around 200g of a good-quality strawberry jam.
FOR THE FILLING:
METHOD
Prep time: 10 mins | Cooking time: up to 25 mins
- Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm/8 inch tins and line with baking parchment.
- Cream together the butter, sugar and vanilla essence in a large bowl until they are pale and fluffy.
- Slowly beat in your eggs and gradually sift in the self-raising flour, baking powder and salt into the bowl.
- Fold the flour into the mixture, if necessary add in a few tbsp. of milk.
- Once your batter is at a smooth consistency, divide the mixture between the two tins and gently smooth the surface with a spatula or spoon.
- Bake for around 20-25 mins until golden-brown. The cake's surface should spring back when pressed or alternatively, insert a skewer into the center, if ready it should come out clean.
- Set aside to cool for a few minutes before removing from the tins and leaving to cool completely.
- Whilst your cake is cooling, start on making your filling.
- Beat the softened butter until it is smooth and creamy, then mix in the icing sugar, vanilla extract and milk. Mix the buttercream until pale and fluffy.
- If necessary, level one of your sponges before spreading or piping the buttercream on top.
- Top the buttercream with strawberry jam and place the second sponge on top.
- To serve, dust with a little bit of icing sugar and cut into slices.