200g caster sugar
200g butter, softened
4 eggs
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop of vanilla extract (optional)
Good quality strawberry jam
icing sugar, to decorate
Heat the oven to 180 degrees. Grease and line two 20cm sandwich tins with baking paper.
Using a stand/hand mixer cream the caster sugar and butter together until smooth. Add the eggs and beat into the mixture. Then add the flour, baking powder and milk and mix together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or knife.
Bake for about 20 minutes until golden and the cake springs when pressed.
Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the butter until smooth and creamy, then gradually mix in the icing sugar and a drop of vanilla extract (if you are using it, though it tastes delicious with. Only a little as it will make the buttercream icing too soft). If the consistency is not thick enough add some more icing sugar.
Spread the buttercream over the bottom of one of the sponges, and spread the bottom of the other sponge with the strawberry jam. Carefully sandwich the two sponges together.
Dust the top of the sponge lightly with a little icing sugar before serving. In the event it doesn't get eaten all in one go due to how delicious it is, it can be kept in an airtight container and eaten within 2 days.
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