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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.

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.

Recipe from Good Food magazine, May 2005

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