I don’t think of myself as a natural baker but I like to practise. I don’t have the natural ability to just add and switch ingredients in sweet recipes like I do in savoury dishes, probably because there’s much more room for error in a cake recipe! I made this particular cake for my boyfriend’s birthday last month, it was a definite hit and kept us going for teatime for a while!
2 x 10″ cake tins
200g caster sugar
200g butter, softened
200g self-raising flour (or 200g self raising flour + 3 tsp baking powder)
1 tsp vanilla essence
Splash of milk, if necessary
100g soft butter
200g icing sugar
splash vanilla essence
100g strawberry jam
1. Preheat your oven to 190C/ 170C (fan assisted oven)/ gas mark 5. Line the two tins with greaseproof/baking paper. You’ll probably want to stick the paper to the tin using a bit of butter.
2. Make sure you take the butter out of the fridge before starting the recipe, it will make it a lot easier to work with. Cream the butter and sugar together in a bowl.
3. Next sift in the flour and baking powder.
4. Crack in the eggs and mix together well ensuring there are no lumps. Add in the vanilla essence and mix.
5. If you find it’s a little thick add a splash of milk until you have the desired consistency. (It should be pourable but not runny).
6. Pour the mixture evenly into the two tins and place in the oven for 20-30 minutes. Check the cake using a wooden stick or a piece of spaghetti!
7. When the cakes are ready leave them to cool.
8. Meanwhile make the butter cream by softening the butter with a spoon and mixture in the icing sugar. Add the vanilla essence or any flavouring you like.
9. When the cakes are cool turn one upside down and spread on the butter cream evenly and then the jam on top.
10. Place the other cake carefully on top and press down a little for it to stick together.
11. Before you wish to serve the cake sift over some icing sugar for decoration.
Enjoy with a cup of tea!