Ingredients
Serves: 8
Prep: 25mins
Bake:35 mins
Sponge
- 225g butter, soft
- 225g caster sugar
- 4 medium eggs
- 225g self-raising flour
- 2 level tsp baking powder
- Dash vanilla
Filling
- 250ml whipping cream
- 2 tbsp Strawberry Jam
- Garnish
- 6 medium strawberries
- Icing sugar
Method
- Preheat your oven to 180C/160C fan.
- Line the base of 2x8" tins with parchment paper.
- Grease and dust with butter and flour. Set aside.
- Add the butter and sugar to a mixing bowl and mix until combined.
- To this, add the eggs and mix well after each addition.
- Add in the vanilla extract and mix well.
- Finally, sieve in the self-raising flour & baking powder.
- Mix to combine and divide this batter between both tins, level out, and place in the centre of the preheated oven.
- Bake for 30- 35 minutes or until golden brown and springy to the touch.
- Remove and allow to cool in the tin for a few minutes before carefully turning onto a wire rack to cool completely.
- To assemble, place one sponge onto your cake stand/plate. Spoon the jam on top and spread to cover the sponge.
- You can pipe or spoon ¾ of the whipped cream on top of the jam and sandwich with the other sponge.
- Pipe or spoon the remaining cream on top and place the fresh strawberries on top of this.
- Dust with icing sugar and serve.
