Cuts into 10 slices
Ingredients:
FOR THE CAKE
200g caster sugar
200g softened butter
4 eggs, beaten
200g self raising flour
1tsp baking powder
2tbsp milk
FOR THE FILLING
100g butter, softened
140g icing sugar
A few drops of vanilla extract
About 150g jam (but however much suites you)
Icing sugar and a few strawberries to decorate
- Heat oven to 190°C/fan 170°C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter (preferably the butter and sugar first if you are mixing by hand.)
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then 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 butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar and top with a few strawberries (I used three) in a triangle all pointing outwards looked nice. Keep in an airtight container and eat within 2 days.
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