Nothing beats a good sponge with a dollop of strawberry jam and a slather of buttercream. This is one of the first cakes I learnt to make back in Food Technology class in England when I was younger. Here's the recipe and method courtesy of BBC Good Food.
INGREDIENTS: Sponge
- 7oz/200g self-raising flour
- 70z/200g caster sugar
- 7oz/200g softened butter
- 4 beaten eggs
- 2 tbsp milk
- 1 tsp baking powder
INGREDIENTS: Buttercream
- 3.5oz/100g softened butter
- 5oz/140g icing/powdered sugar
- Drop of vanilla extract
12oz/340g of high quality strawberry jam. My favorite is Bonne Mamam
METHOD: Sponge
- Pre-heat oven to 375F/190C
- Line 2 separate 8in/20cm baking tins with greaseproof/parchment paper
- Using an electric whisk mix together the self-raising flour, caster sugar, softened butter, eggs, milk and baking powder
- Once all ingredients are fully incorporated, split the mixture evenly between the 2 cake tins. I like to weigh each pan to ensure an even split
- Bake for 20 minutes at 375F/190C
- After 20 minutes, lightly touch the top of the cake, it should lightly spring back once baked
- Remove from the cake tin and cool completely on a wire rack
- While cooling, make the buttercream
TIP: all ingredients "bake better" and your sponge is more likely to rise better when they are used at room temperature. Take out all of the ingredients an hour prior to using them.
METHOD: Buttercream
- Whisk together the softened butter, icing/powdered sugar and vanilla extract
ASSEMBLE:
- Spread a generous layer of buttercream over the bottom layer
- Top this layer with strawberry jam
- Place the top layer and dust with icing/powdered sugar
Slice and enjoy with a cup of tea or coffee!
