2023-04-27
1hour15mins
Easy
12 servings
You can’t go wrong with this British classic. A cake good enough for queen victoria herself. It’s light and sweet and oh so spongy!
6oz Butter
6oz Caster Sugar
3 Medium Eggs
1tsp Vanilla Extract
6oz Self-Raising Flour
1tsp Baking Powder
Icing Sugar for powdering
4tbsp Jam
2oz Butter
4oz Icing Sugar
2tsp Milk
Preheat your oven to 180 and grease two baking tins.
Beat together the butter, sugar, eggs, vanilla, flour and baking powder until you have a nice smooth mixture.
Spoon the mixture evenly into two baking tins and spread it to cover the bottom of the tins.
Now bake this in the oven for 25-30 mins. Test by poking a metal skewer into the centre of your cake. If it comes out dry, your cake is ready.
When its nice and golden remove from the oven and allow to cool on a cooling rack.
For the icing, beat together your butter, icing sugar, vanilla extract and milk until you have a nice, thick buttercream.
When the sponges are completely cool, spread a thick layer of the buttercream on one of the sponges and a thick layer of your favourite jam on the other sponge.
Carefully sandwich the two sponges together with the butter cream and jam fillings in the centre.
Sieve over some icing sugar as a finishing touch. Cut yourself a slice and dig in!
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