Have not made this type of cake in years and wanted to give a friend a treat to help them recover from a nasty illness. Took ideas from many sources, all similar but not the same and it worked out very well.
Sponge
4 hens eggs (weigh them)
(Same weight as the eggs) Soft Butter (not molten)
(Same weight as the eggs) Caster sugar
(Same weight as the eggs) Self-raising flour (sieved)
1 teaspoon of baking powder
Filling
100g soft butter (not molten)
140g icing sugar (sifted)
½ teaspoon of vanilla essence
2 tablespoons milk
160g of Strawberry jam
1 tablespoon extra icing sugar
- Put the oven on to heat at 180ºC.
- Line two 20cm wide shallow cake tins.
- Put the butter and caster sugar in a bowl and mix until creamy and a lighter colour. An electric mixer is great for this.
- Add 1 egg and mix on a fast speed until fully incorporated. Add the rest of the eggs one by one.
- Mix the sieved flour and baking powder. Add spoon by spoon to the mixture in the bowl. Mix well.
- Divide the cake mixture evenly between the two cake tins.
- When the oven is up to heat bake the cakes for 30-35 minutes until golden brown and a tooth pick inserted in the middle of the cake comes out clean.
- Take the cakes out of the tins and remove lining paper. Then put on to cake racks to cool. Cakes must be cold before putting the filling on to them.
- Clean the mixer and bowl, Dry well. Put in the sieved icing sugar, the soft butter, vanilla essence and milk. Mix well.
- Gently press down the cakes to level up better. Put the bottom layer of cake on the serving plate top side down.
- Put the butter icing filling onto this cake in small spoonful’s and spread it out evenly.
- Put the strawberry jam on top of the filling and gently spread it out evenly.
- Finally put the second cake (right side up) on top of the filling and using a small sieve dust the extra icing sugar over it to finish the cake.
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