You Will Need
- 180 g unsalted butter
- 180 g caster sugar
- 3 medium eggs
- 180 g self-raising flour
- 3 strawberry jam
- 500 ml double cream
- icing sugar
- cake tin
Cream together the butter and sugar until they form a light, fluffy paste. You can do this in a mixer or by hand - it will just take a little longer by hand. Once this texture has been achieved, add the flour and mix well. Next, add the eggs and keep mixing until it all forms a smooth paste.
Line your tin with butter and flour to prevent the sponge from sticking, and pour in the cake mix. Spread evenly and tap the tin on the counter to remove air bubbles and keep the mix uniform - this helps the cake to cook evenly and to avoid raw / burnt bits!
Bake in a moderate oven for 20 - 25 minutes. You will know when your cake is done when it is springy but firm to the touch. Also you can check if it is fully cooked by poking a wooden skewer into the centre of the cake - if it comes out clean, your cake is ready!
Leave to cool on a rack for 40 minutes, or however long it takes to cool and then remove from the tin and cut in half ready to fill. In this guide, jam and cream is used for a traditional "Victoria sponge" but you can fill your cake with anything you like.
Spread the jam and cream in the middle and replace the top of the cake, dust with icing sugar, slice up and serve with a cup of tea or coffee.