2 small size cake tins – 17cm
Cake:
150g soft butter
150g sugar
150g SR flour
1 teaspoon baking powder
3 large eggs
1 teaspoon vanilla extract
Filling:
50g soft butter
100g icing sugar
splash of milk
Strawberry jam
Beat the sugar and butter together, add sifted flour, beaten eggs and vanilla extract – whisk for 1 minute.
Put into lined tins and bake for about 25 mins at 180 degrees C
Cool on a wire rack
Make a butter cream by sifting half of the icing sugar into the butter then beat until smooth. Mix in the rest of the sifted icing sugar using a splash of milk if the mixture is too stiff.
Sandwich the cakes together with the butter cream and a thin layer of strawberry jam.
