A timeless and fluffy sponge cake layered with sweet jam and creamy buttercream. Perfect for afternoon tea or any special occasion.
Preparation time
20min
Cooking time
25min
Ingredients
8 Servings
- 1 tsp baking powder
- 225 g butter
- 100 g butter
- 4 eggs
- 200 g icing sugar
- 150 g jam
- 2 tbsp milk
- 225 g self-raising flour
- 225 g sugar
- 1 tsp vanilla extract
Directions
Step 1
Preheat your oven to 180C (350F) and grease two 20cm (8 inch) round cake tins. Line the bases with baking parchment.
Step 2
In a large bowl, beat the softened butter and caster sugar together until light and fluffy.
Step 3
Add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.
Step 4
Sift in the self-raising flour and baking powder, then fold in gently using a spatula or large metal spoon.
Step 5
Add the milk and mix until smooth. Divide the mixture evenly between the two prepared cake tins.
Step 6
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
Step 7
Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
Step 8
To make the buttercream, beat the softened butter until smooth, then gradually add the sifted icing sugar and vanilla extract. Beat until light and fluffy.
Step 9
Once the cakes are completely cool, spread the jam over the top of one of the cakes. Spread the buttercream over the jam, then sandwich the second cake on top.
Step 10
Dust with a little icing sugar before serving.