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
• Strawberry Jam - ½ cup
• Whipped Cream - 1 cup
• 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 light and fluffy.

3. 3.

   Add the eggs one at a time, beating well after each addition.

4. 4.

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

5. 5.

   Stir in the milk until the batter reaches a smooth consistency.

6. 6.

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

7. 7.

   Bake for 20-25 minutes or until the cakes are golden and 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 base of one of the cakes, then layer with whipped cream.

10. 10.

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

Nutritional Facts