• Sponge -
  • 175g butter/margerine
  • 175g caster sugar
  • 3 eggs, beaten
  • 175g self-raising flour
  • Filling -
  • 3 tbsp strawberry jam (hartley's with real fruit pieces is gorgeous!)
  • 500ml double cream


  • STEP 1
    Set the oven to 180C. Butter 2 sandwich tins with a 20cm diameter
  • STEP 2
    Cream the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
  • STEP 3
    Fold in the sifted flour and spoon the mixture into the prepared cake tins
  • STEP 4
    Bake for 20 minutes. Leave to cool and then remove from the tins
  • STEP 5
    Whip the cream until thick and use it to fill the sponge with the jam
  • STEP 6
    Dust liberally with icing sugar to serve

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 5 out of 5.3 ratings