Ingredients
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Prep:40 mins
Cook:20 mins
plus cooling
Easy
Cuts into 10 slices


Nutritionix sub-recipe for :
Serving	Ingredient	Calories
10.81 g	cake flour	39
8.11 g	butter	58
6.49 ml	whole milk	4
0.649 large	large egg	46
8.65 g	sugar	33
Recipe Published by: Young No


Method
STEP 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

STEP 2
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.

STEP 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

STEP 4
Bake for about 20 mins until golden and the cake springs back when pressed.
STEP 5
Turn onto a cooling rack and leave to cool completely.

STEP 6
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).

STEP 7
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

STEP 8
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.