Ingredients
Equipment
Method
- Preheat the oven to 190°C (375°F) and prepare two 20 cm (8 inch) cake tins by greasing and lining with parchment paper.
- In a mixing bowl, add the softened butter, caster sugar, sifted flour, eggs, and baking powder. Mix on medium speed until combined, ensuring not to over-mix.
- Divide the mixture equally between the two prepared cake tins.
- Bake in the center of the preheated oven for 25-35 minutes until golden and a skewer inserted comes out clean.
- Cool the cakes in their tins for 20 minutes, then turn out onto a wire rack to cool completely.
- To make the buttercream, beat the softened butter until smooth, then gradually sift in the icing sugar and add the vanilla extract.
- Once the cakes are completely cool, place one layer on a serving plate and spread with vanilla buttercream.
- Spoon the strawberry jam over the buttercream and place the second cake layer on top.
- Dust with icing sugar and add fresh berries if desired.
Nutrition
Calories: 392kcalCarbohydrates: 52gProtein: 2gFat: 19gSaturated Fat: 11gCholesterol: 70mgSodium: 85mgPotassium: 208mgSugar: 31gVitamin A: 12IUCalcium: 2mgIron: 6mg
Notes
For best results, make sure all ingredients are at room temperature before beginning. If you're missing caster sugar, pulse regular granulated sugar in a blender for a finer texture. Feel free to experiment with different jams or even a lemon buttercream for a twist. The cake can be stored at room temperature for up to 24 hours or in the fridge for up to 3 days. Unfilled sponge layers can be frozen separately for up to a month.
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