Cooking Instructions
1.
Heat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 8” sandwich tins.
2.
Place
softened butter (225 g)
,
caster sugar (225 g)
and
vanilla extract (1 tsp)
in a bowl and cream until white and fluffy.
3.
Crack the
eggs (4)
into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
4.
Sift half the
flour (225 g)
and gently fold into the mixture with a metal spoon, then repeat until all the flour is completely incorporated.
5.
Divide the mixture evenly between the lined sandwich tins. Bake for 30 minutes, or until well risen and golden. The tops of the cakes should spring back when ready. Remove from the tins and allow to cool.
6.
Spread the
buttercream (to taste)
over the bottom of one of the sponges and then add a layer of
strawberry jam (to taste)
. Sandwich the other cake on top and then dust with
icing sugar (to taste)
. Serve with
fresh strawberries (to taste)
.