Ingredients

• Butter - 1 cup
• Caster sugar - 1 cup
• Eggs - 4 large
• Self-raising flour - 2 cups
• Baking powder - 1 tsp
• Milk - 2 tbsp
• Vanilla extract - 1 tsp
• Strawberry jam - ½ cup
• Double cream - 1 cup
• Icing sugar - for dusting

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and line two 20cm round cake tins.

2. 2.

   Cream together the butter and caster sugar until pale and fluffy.

3. 3.

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

4. 4.

   Fold in the flour and baking powder gently, then add the milk and vanilla extract.

5. 5.

   Divide the mixture evenly between the prepared cake tins.

6. 6.

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

7. 7.

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

8. 8.

   Whip the double cream until it holds soft peaks.

9. 9.

   Spread strawberry jam on one of the sponges, then top with whipped cream.

10. 10.

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

Nutritional Facts