Advertisement

Ingredients

For the filling

Method

  • STEP 1

    Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

  • STEP 2

    In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

  • STEP 3

    Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

  • STEP 4

    Bake for about 20 mins until golden and the cake springs back when pressed.

  • STEP 5

    Turn onto a cooling rack and leave to cool completely.

  • STEP 6

    To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

  • STEP 7

    Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

  • STEP 8

    Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

For more information about how we hold your personal data, please see our privacy policy
RECIPE TIPS
LIKE THIS?

Try some of our other delicious cake recipes, Lemon drizzle cake or Ultimate chocolate cake.

Try these classic cakes from our sister title olivemagazine.com/classic-cakes.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.1106 ratings
Advertisement
Advertisement
Advertisement