Ingredients

• Unsalted butter - 1 cup (225g), softened
• Caster sugar - 1 cup (225g)
• Large eggs - 4
• Self-raising flour - 2 cups (225g)
• Baking powder - 1 teaspoon
• Milk - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Strawberry jam - ½ cup
• Whipping cream - 1 cup, whipped
• Icing sugar - for dusting

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake tins.

2. 2.

   In a large bowl, cream together the butter and sugar until pale and fluffy.

3. 3.

   Beat in the eggs one at a time, mixing well after each addition.

4. 4.

   Sift the flour and baking powder into the bowl and gently fold into the mixture.

5. 5.

   Add the milk and vanilla extract, and mix until smooth.

6. 6.

   Divide the batter evenly between the prepared tins and smooth the tops.

7. 7.

   Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.

8. 8.

   Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

9. 9.

   Spread the strawberry jam over the top of one cake, then spread the whipped cream on top of the jam.

10. 10.

    Place the second cake on top and dust with icing sugar before serving.

Nutritional Facts