Nutrition and extra info
Nutrition: per serving
Ingredients
Egg
egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Baking powder
bay-king pow-dah
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
Milk
mill-k
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the filling
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Method
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
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.
Divide the mixture between the 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.
Turn onto a cooling rack and leave to cool completely.
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).
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
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