Sponge mix
8 oz of Self raising flour (sifted)
8 oz Caster sugar
8 oz Butter or margarine
4 Eggs
2 Tsp of baking powder
Few drop of vanilla essence
Cream filling and Topping
4 Tbsp of Strawberry jam
284 ml of whipping cream
2 Tbsp of siffded icing sugar
Fresh strawberries to decorate
Method
Heat the oven to 180C/fan 160C/gas 4. Butter and grese proof the base of two 8 inch sandwich tins.
Mix together all the cake ingredients together in a large bowl until smooth. Divide between the tins and level out. Bake for 20-25 minutes until they are well risen and spring back when lightly pressed. Leave to cool in the tins for 5 minutes then turn out onto a rack and peel away the paper.
Cool completely.
Spread the jam onto the base of one sponge. Lightly whip the cream with the icing sugar and spread half of it over the top of the jam. Sandwich the other sponge on top. Spread the remaining cream over the top with a palette knife.
Decorate the cake with the strawberries to finish.
