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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Butter and base line two 18cm sandwich tins. Beat all the cake ingredients together in a large bowl until smooth. Divide between the tins and level out. Bake for 20-25 minutes until they are well risen and spring back when lightly pressed. Leave to cool in the tins for 5 minutes then turn out onto a rack and peel away the paper. Cool completely.
2. Spread the jam onto the base of one sponge. Lightly whip the cream with the icing sugar and vanilla seeds and spread half of it over the top of the jam. Sandwich the other sponge on top. Spread the remaining cream over the top with a palette knife.
3. Make a heart shape in the centre of the cake by making a cone with some greaseproof paper, pouring in the sugar, snipping off the tip and using like a pen.

Per serving

559 kcalories, protein 5.6g, carbohydrate 53g, fat 37.7 g, saturated fat 22.8g, fibre 0.7g, salt 0.52 g

Latest comments and suggestions

• littlelouise

  31 October 2007

  littlelouise rated and commented on this recipe

  

  very simple and looks impressive but I would add a touch more vanilla to the cream.

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• allison

  22 January 2008

  allison commented on this recipe

  Very easy to make and looked great, but a little too sweet for my liking and my family thought the same. Would make it again but use less sugar.

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• librarian

  08 February 2008

  librarian commented on this recipe

  Bake as one cake in a ring tin. Split in 2 spread each cut section of cake with strawberry jam. Whip cream with a little icing sugar, spread a half on top of jam. Cover with sliced fresh strawberries. Cover with the rest of the cream then place 2nd half of cake on top. Fill the centre hole of the ring tin cake with whole fresh strawberries. Sprinkle a little icing sugar over the complete cake. looks very impressive and slices so easy.

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• Yannie

  12 April 2008

  Yannie commented on this recipe

  been looking for a cake like this for ages, am going to try it out right Now!

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• Sassas binde

  20 April 2008

  Sassas binde rated and commented on this recipe

  

  This was easy and simply delectable

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• Sylvie

  24 April 2008

  Sylvie commented on this recipe

  This was fantastic, it tasted like my Nan used to make, proper old fashioned taste that you just cannot buy. I added a tub of fresh strawberries to the filling. I put strawberry jam on the bottom layer, then the cream mix as the recipe, then placed halved strawberries around the edge, rounded side facing outward so the cake looked full of whole strawberries, then sliced the remaining strawberries in the centre and place the top layer of cake on top, which was topped the same as the recipe. It went down a real treat, and I will definately be making this again.

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• Glenys

  07 May 2008

  Glenys rated and commented on this recipe

  

  As a novice sponge maker - this was dead easy but looked amazing. Like the comment above I added fresh stawberries to the cream filling and on top and it made it a really special but simple cake.

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• Nichola King

  29 June 2008

  Nichola King commented on this recipe

  Absolutely yummy and very easy. Will definitely make again!

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• Aimii RichmOnd - Xo

  22 July 2008

  Aimii RichmOnd - Xo commented on this recipe

  Need To Try This =) Just Wish You Could Make The Steps Easier To Follow =/

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• YUMMYMUMMY

  27 July 2008

  YUMMYMUMMY commented on this recipe

  very simple only takes ten minutes and tastes lovely!!

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• Meg

  05 August 2008

  Meg rated and commented on this recipe

  

  I made this cake for my brother's birthday but i replaced the sugar heart with a birthday message using mini chocolate buttons. Everyone loved it; the creamy vanilla combined with the strawberry really added to the deliciously light sponge. It was really easy to make with great results. I would always use a high quality strawberry jam.

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• Kathleen

  24 August 2008

  Kathleen commented on this recipe

  I made this for my parents a few weeks ago and they loved it. One problem though, it lasted maybe 18 hours then the cream started to go hard and tasteless. I wasnt sure if I had done anything wrong. Apart from that this cake was delicious. I would definetley make it again!

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• Woody

  17 November 2008

  Woody commented on this recipe

  I've made this a couple of times and it's gone down very well! Will be making it again this weekend for the in-laws wedding anniversary. Very easy to make and tastes soooooooo yummy!

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• Woody

  28 December 2008

  Woody rated and commented on this recipe

  

  I made it for the in-laws with strawberries on the top - it didn't last long!! A big hit and a firm favourite :o)

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Ingredients

• 175g unsalted butter , softened
• 175g golden caster sugar
• 1 tsp baking powder
• 1½ tsp vanilla extract
• 3 eggs
• 175g self-raising flour

FILLING AND TOPPING

• 4 tbsp strawberry jam
• 284ml carton double cream or whipping cream
• 2 tbsp icing sugar , sifted
• 1 vanilla pod , seeds scraped out or 1 tsp vanilla extract
• pink or red coloured granulated sugar (usually found in tubs with mixed cake decorations in most supermarkets)

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Difficulty and servings

Makes 8 slices

Preperation and cooking times

Ready in 50 mins

Ingredients

• 175g unsalted butter , softened
• 175g golden caster sugar
• 1 tsp baking powder
• 1½ tsp vanilla extract
• 3 eggs
• 175g self-raising flour

FILLING AND TOPPING

• 4 tbsp strawberry jam
• 284ml carton double cream or whipping cream
• 2 tbsp icing sugar , sifted
• 1 vanilla pod , seeds scraped out or 1 tsp vanilla extract
• pink or red coloured granulated sugar (usually found in tubs with mixed cake decorations in most supermarkets)

Per serving

559 kcalories, protein 5.6g, carbohydrate 53g, fat 37.7 g, saturated fat 22.8g, fibre 0.7g, salt 0.52 g

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