250g caster sugar
250g softened butter
3 medium eggs beaten
300g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla essence
340g jar good-quality strawberry jam
icing sugar to decorate
1 Heat oven to 190C/fan 170C/gas 5.
2 Butter two 20cm sandwich tins and line with non-stick baking paper.
3 In a large bowl, beat all the cake ingredients together until you have a
smooth, soft batter (yes it really is that simple).
4 Divide the mixture between the tins, smooth the surface with a
spatula or the back of a spoon, then bake for about 20 mins until
golden and the cake springs back when pressed.
5 Turn onto a cooling rack and leave to cool completely.
6 Spread the cream over the bottom of one of the sponges, top it with
jam and sandwich the second sponge on top. Dust with a little icing
sugar or ice the top of the cake before serving.
7 Keep in an airtight container and eat within 2 days.