Ingredients for the cake:
- 100g caster sugar
- 200g softened butter
- 200 g self-raising flour
- 4 eggs
- 1tsp baking powder
- 2tbsp milk
Ingredients for the filling:
- 100g butter softened
- 120g icing sugar, sifted
- drop vanilla extract (optional)
- good-quality strawberry jam
- icing sugar
- Pre-heat oven to 190C/fan 170C/Gas Mark 5.
- Line two 20-cm sandwich tins with butter and non-stick baking paper.
- In a large bowl, combine 100g caster sugar, 200g softened butter with an electric mixer until smooth. Gently add the eggs one by one and continue to mix. Take care not to over beat the mixture.
- Add 2 Tbsp of milk to the mixture.
- In a separate bowl, combine 200g self-raising flour and 1 tsp baking powder.
- Add the wet ingredients to the dry ingredients and combine by hand.
- Divide the mixture between the tins and smooth over the surface.
- Bake in the pre-heated oven for 20 mins or until the cake is golden and springs back when pressed. Mine were ready at 25 mins.
- Turn the cakes onto a cooling rack and leave to cool completely.
- While the cake is cooling, make the filling. This step is up to personal preference. I am not a big fan of jam and therefore opted for the soft butter cream only.
- To make the buttercream,
- beat 100g softened butter until smooth and creamy, then gradually beat in 120g sifted icing sugar and a drop of vanilla extract.
- Spread the buttercream mixture over the bottom of one of the cooled sponges. Top it off with strawberry jam (If you are using any) and sandwich the second sponge on top.
- The cake is ready to serve. It can keep for up to 3 days.