200g soft butter or margarine
200g caster sugar
200g self-raising flour
1 tsp baking powder 3g
2 tbsp milk 30ml
Butter cream icing
200g icing sugar
A little milk
100g strawberry jam
Icing sugar, for dusting
- Pre heat oven to 180°C/Fan 160°C/Gas 4.
- Grease and line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment.
- Sift the flour and baking powder into a large bowl.
- Cream butter and sugar together until pale and fluffy.
- Beat the eggs and add gently – if the mixture begins to curdle, add a little flour.
- Gently fold in the flour with a metal spoon in a ‘figure of 8’ to keep air in the mixture. Stir until there are no lumps.
- Share the mixture equally between the 2 tins and bake for 25-30 minutes until the cake is golden, risen and springs back to the touch. Test with a skewer – if it comes out cleanly, the cake is done. If any cake mix comes out on the skewer, cook a little longer and test again.
- Leave the cakes to cool then remove the cakes from the tins, and leave to cool completely on a wire rack.
- Peel off the baking parchment and spread bottom cake with jam, butter cream or cream.
- Place the other cake on top. Sprinkle icing sugar on the top.
Butter cream icing
- Beat the sifted icing sugar and butter or margarine together. Add flavouring if you have chosen any.
- You can spread the butter cream on top of the cake, or pipe it through a star nozzle.
This cake is made by the creaming method – the all in one method is quicker!
All in one method
Put all the cake ingredients in the bowl at once and beat with electric whisks, a wooden spoon or a food processor. The butter or margarine must be soft so that the mixture mixes easily. Extra baking powder (1 tsp) is added to make up for the air that is not beaten in during the creaming method.
This method is quick and easy!