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| Image from Buzz Magazine Styled by Hannah Read-Baldrey |
400g Butter, room temperature
400g, caster sugar, sieved
8 eggs
Vanilla extract
400g plain flour, sieved
4tsp baking powder
For the filling
Good quality strawberry jam
300ml double cream
To decorate
30g icing sugar
5-6 pretty seasonal flower heads
METHOD
Preheat oven to 180°C / 350°F/ gas mark 4 then line and grease 2 x 20cm round tins.
In a large bowl blend the butter and the sugar, then add the eggs one by one and stir until smooth.
Sieve the flour and baking powder into the mixture, and blend into a nice thick batter. Add a few drops of vanilla extract.
Spoon equal amounts into the two tins. Place into the oven and bake for 30 mins or until golden brown, you can test if cake is ready by skewering the middle, if no cake comes away then it is baked, if there is batter left on the skewer leave to bake checking every 2 minutes.
Remove from oven and leave on a cooling rack.
For the filling
Whisk the cream until thick then and add a few drops of vanilla. Spread Jam on one of your sponge cakes & cream on the other, then sandwich them together.
To decorate
Dust with icing sugar and equally space pretty flowers on top.
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