Ingredients
Cake
- 300 g unsalted butter (or baking spread)
- 300 g caster sugar
- 6 medium eggs
- 300 g self raising flour
- 1 tsp baking powder
- 2 tsps vanilla extract
Filling
- 250 g strawberry jam
- 300 ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- icing sugar to dust
Instructions
Cake
- Preheat the oven to 180ºc/160ºfan and line two 20cm/8″ round cake tins with parchment paper
- Beat the butter and sugar together until light and creamy
- Add the eggs, flour, baking powder and vanilla and mix together until combined
- Split the mixture between the cake tins and bake for 35+ minutes, until golden and a skewer comes out clean
- Leave to cool fully
Filling
- Once cooled, spread the jam over the first sponge
- Add the double cream, icing sugar and vanilla to a bowl and whip to soft peaks
- Spread over the jam and then add the second sponge on top
- Dust the cake lightly with icing sugar and enjoy!
Notes
- This cake will last 1-2+ days in the fridge (because of the cream, the sponge may dry slightly so best served fresh)
- The sponges can be frozen for 3+ months
- You can fill the cake with buttercream, or cream, or just jam.. or fruit. Up to you!
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