6 oz Self Raising Flour
6 oz Caster Sugar
6 oz Butter
2 Eggs
Vanilla Bean Extract
A drop of Milk
1. Heat the oven Gas Mark 4.
2. Grease two 7 inch sandwich tins. I also line the bottom of the tins with greaseproof paper.
3. Cream the butter and sugar together until soft and fluffy. The mixture becomes pale in colour.
4. Beat the eggs in a cup.
5. Add the egg a little at a time, whisking well all the time.
6. I like to sift my flour twice. Once while measuring and the second time whist adding it to the
mixture. Fold the flour into the mixture gently. One tablespoon at a time.
7. The cake mixture should be soft, light and fluffy. I often add a small spoonful of milk if the
mixture is not soft.
8. Add a teaspoon of the vanilla bean extract.
9. Divide the mixture between the two greased tins. Spread the mixture with the back of the spoon around the tin. Make a small well in the centre, this helps the cake to raise more evenly.
10. Cook in the centre of the oven until golden brown (about twenty minutes). The sponge should have risen and begin to shrink away from the sides of the tin.
11. Turn the sponges out onto a wire rack to cool.
Butter Cream
2 oz Butter
4 oz Icing Sugar
Vanilla Bean Extract
1. Cream the butter.
2. Add the sugar a spoonful at a time until all the sugar is mixed into the butter.
3. Add a teaspoon of the vanilla bean extract.
4. Place in the fridge for 30 minutes.
Once the sponges are cold. Spread butter cream on the top of the bottom sponge. Turn the other sponge over on the wire rack and spread strawberry jam. Then place the jam sponge on top of the butter cream sponge. Sprinkle with icing sugar.
