1 cup superfine or caster sugar
1 cup (2 sticks/8 oz./226g) unsalted butter, softened
4 eggs, beaten
1 cup self-raising flour
1 tsp. baking powder
2 tbsp. milk
1/2 cup (1 stick/4 oz./113g) butter, softened
1 1/4 cups confectioners' sugar or icing sugar, sifted
1/4 tsp. vanilla extract
12 oz. good quality strawberry jam (or any other good quality jam of your choice)
Confectioners' sugar (icing sugar), for dusting top of cake
1. Preheat oven to 350 degrees F/180 degrees C. Butter two 8-inch round cake pans and line with parchment paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the prepared pans, smooth the surface with a spatula or the back of a spoon, then bake in preheated oven for about 20 minutes until golden and the cake springs back when pressed. Turn cakes out onto a cooling rack and let cool completely.
3. To Make the Filling:
Beat the butter until smooth and creamy, then gradually beat in confectioners' sugar. Beat in vanilla extract. Spread the buttercream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little confectioners' sugar before serving. Keep in an airtight container and eat within 2 days.
Makes 10 servings.
Source: Family Recipe
Submitted By: Kenny Woodall
Date: May 21, 2007