– 225g unsalted butter (softened) – 225g caster sugar – 4 large eggs – 225g self-raising flour – 2 tsp baking powder – 2 tbsp milk – 100g strawberry jam – Whipped cream (optional) – Icing sugar (for dusting)
Preheat your oven to 180°C (160°C fan) and grease two 20cm round cake tins. Line the base of each tin with baking paper for easy removal.
In a large mixing bowl, beat the butter and sugar until pale and creamy. Add the eggs one at a time, mixing well after each addition for smooth texture.
Sift in the self-raising flour and baking powder, then gently fold it into the mixture. Add the milk and stir until smooth and evenly combined.
Divide the batter equally between the prepared tins. Level the tops and bake for 20–25 minutes, or until golden and springy to the touch.
Let cakes cool in the tins for 5 minutes, then turn out onto a wire rack. Once fully cool, spread jam and cream on one sponge and top with the other.
Dust the top of the cake with icing sugar. Slice and serve with tea or coffee. This light, fluffy sponge is a British classic and perfect for gatherings.
More Stories
Visit Em’s Kitchen