Ingredients

The following ingredients have 8 Servings
  • 175g unsalted butter, at room temperature
  • 175g golden caster sugar
  • 175g self-raising flour, sifted
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 3 eggs
  • 1-2 tbsp milk (optional)
  • 4 tbsp strawberry jam, (we used Tiptree Little Scarlett)
  • 142ml double cream, whipped
  • icing sugar, for dusting

Instruction

  • Heat the oven to 180c/fan 160c/gas 4. Line and butter two 18cm sandwich tins.
  • Beat together all the cake ingredients in a large bowl, adding the milk if the mixture is too stiff to drop off a spoon when tapped gently.
  • Divide the mixture between the tins and level.
  • Bake side by side for 20-25 minutes or until the sponges are risen, slightly shrunk away from the edges of the tins and spring back when lightly pressed.
  • Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
  • Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.