225g Unsalted Butter (room temp)
225g Caster Sugar
225g Self Raising Flour
1 Tbs Vanilla Extract
Filling : Strawberry Jam
500ml Fresh Cream
2 Tsp Icing Sugar
1 Tsp Vanilla Extract
For The Sponge : Pre heat oven 180c 160c for fan assisted.Grease and line two 8 inch round sandwich tins. Beat the butter and sugar together with an electric mixer till well creamed.
Add the eggs one at a time and beat for 2 – 3 minutes after each egg, add the vanilla with the last egg. Add the flour and beat until there is no dry flour visible in the batter.
Divide the batter equally between the two prepared tins, smooth the tops and bake for 20 – 22 minutes until a toothpick inserted into the centre of the cakes comes out clean. Remove from oven and leave to cool in the tins for 10 minutes, turn sponges out onto a wire rack and leave to cool completely.
To fill and stack, whisk the cream, vanilla and icing sugar together in a bowl until you have medium firm peaks, set aside.Place one of the sponges on a serving plate and smooth as much strawberry jam as you like over the surface, spread half of the cream on top and place the other sponge on top. Use the remaining cream to coat the outside of the sponge.