Ingredients
Cake
- 235g butter
- 235g caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 235g self-rising flour
Filling
- 170g strawberry or raspberry jam
- 300ml cream
- 1 tablespoon icing sugar
- 1 teaspoon Vanilla extract
- icing sugar, for sifting over the sponge cake
Method
- Preheat oven to 180°C (160°C fan bake). Line two 20cm-diameter round baking tins with baking paper.
- Cream the butter and caster sugar until fluffy.
- Beat in the eggs and vanilla extract.
- Gently whisk in the flour with a hand whisk.
- Divide the mixture between the two prepared baking tins.
- Bake for 20–25 minutes or until golden, and a skewer comes out clean.
- Leave to cool.
- To make the filling, whip together the cream, icing sugar and vanilla extract until soft peaks form.
- Place one of the sponges on a serving plate and spread it with jam.
- Spread the whipped cream over the jam and top with the other sponge.
- Sift icing sugar over the top of the sponge cake and pipe with cream if desired.