A beautifully soft and fruity traditional cake that really strikes the taste of Britain into your sweet tooth. Only needing few ingredients and basic techniques makes it a dessert that you can,t really get wrong, perfect for a budding baker.

Preparation time: 30 minutes      Cooking time:  20 minutes  Serves: 5
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Ingredients

For the cake batter 

  • 170 g Caster sugar
  • 170 g Self raising flower
  • 170 g butter
  • 3 large eggs

For the filling 

  • 1/2 jar of good quality strawberry jam
  • 140 g of butter
  • 110 g icing sugar

Tips and Tricks:  If you have the time I would strongly recommend making your own jam for this recipe, it will add just another dimension to an already delicious cake. 

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Method
  1. In a large bowl cream the butter and sugar well, until it is very light and smooth.
  2. Add the eggs one at a time, stirring very well in the process (Should form very small bits of butter).
  3. Slowly incorporate the flower into the mixture while mixing quickly to make the mixture light.
  4. Begin Preheating oven to 180 °C. 
  5. Grease two sandwich tins well, cut out circular pieces of baking paper and place into the bottom of the tins.
  6. Once the oven has heated up sufficiently, pour the mixture into the two tins and flatten the tops with a spatula (The flatter it is the more even it will rise).
  7. Place in oven and bake for 17 – 19 minutes, it will be cooked when a skewer is place inside and comes out clean.
  8. Remove from oven and place onto a cooling rack until completely cool.
  9. In the meantime make the buttercream filling, cream the butter and icing sugar until light and smooth.
  10. Cut the top off one of the cakes with a bread-knife to make a flat surface for the top to sit on.
  11. Spread with butter cream, followed by the jam.
  12. Place on top layer and dust with icing sugar.

Tips and Tricks:  The key to this recipe is adequate creaming of the butter and sugar so its light and smooth, as well as your oven being Preheated sufficiently. If your not a fan of buttercream feel free to use whipped cream instead, followed by sliced fresh strawberry’s instead of jam makes a filling that is just fabulous.

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