- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 140g icing sugar, sifted
- Drop vanilla extract (optional)
- Half a 340g jar of good quality strawberry jam (we used Tiptree Little Scarlet
- Icing sugar, to decorate
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 all the cake ingredients together until you have a smooth, soft batter.
STEP 3
Divide the mixture between the two cake tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.
STEP 4
Turn onto a cooling rack and leave to cool completely.
STEP 5
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.
STEP 6
Spread the buttercream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.
STEP 7
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
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