You will need:
- 160g unsalted butter, softened
- 160g self-raising flour, sifted
- 160g caster sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
Ingredients:
- Strawberry jam
- Some icing sugar for dusting
Method :
- Pre-heat the oven to 170°C / 338°F. Grease and line cake pans
- In a large bowl, cream together the butter, vanilla extract and sugar until light and fluffy. Add the lightly beaten egg one at a time, beating well between additions, until fully incorporated. Carefully fold the flour in using a large wooden spoon. Careful not to over mix, Spoon the batter evenly into the cake tins.
- Bake for 25-30 minutes until springy to the touch. Cool for at least 2 hours
- On a plate or cake board sandwich the cake with the strawberry jam, then gently dust with icing sugar and serve.