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Ingredients
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 200g self-raising flour
- 2 tbsp milk
- Preheat the oven to 180°C (160°C fan, gas mark 5). Top Tip: Put some water in a cake tin or roasting tin and set in the bottom of the oven. This will help your sponges to stay moist and prevent it from drying out. Prepare the sandwich tins (2 x 8in sponge tins) by lining with baking parchment.
- Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.
- Add the eggs in 4 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.
- Spoon the mix into tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.
- To assemble the cake, put a dab of cream in the centre of the serving plate, and top with one of the cakes. Spoon the whipped cream all over the base and sprinkle over the halved strawberries. Top with the other cake and decorate with strawberries. Sift over the caster sugar and serve.Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.
- Add the eggs in 4 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.
- Spoon the mix into tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.
