- 180g unsalted butter
- 150g castor sugar
- 1 tsp vanilla essence
- 3 large eggs
- 180g self raising flour
- 6 tbsp strawberry conserve or jam
- 200g icing sugar
- 100g butter, softened
- 2 tsp vanilla essence
- mix summer berries for decoration
Grease 2 x 7" sandwich tins, base lined with parchment.
Pre heated oven to 180c.
Beat butter, sugar and vanilla essence until light and fluffy. Gradually add in the eggs one at a time, beating well between each addition. Sift half the flour over the mixture and using a spatula, gently fold into the mixture. Sift over the remaining flour and fold in until just blended.
Divide the mixture between the tins, spread evenly. Gently smooth the surfaces with the back of a spoon. Baked in the centre of the preheated oven for 20-25 minutes or until well risen.
Remove and leave to cool before turning out on to a wire rack.
Place one half of the cake onto a serving plate and spread with the jam. Sandwich together with the other half.
Beat the icing sugar, butter and vanilla essence with a few drops of water to bring the mixture to a soft consistency. Spread onto the cake. Arrange the berries on top in a Union Jack shape if u like as I make this cake for the royal wedding recently