Classic sponge sandwich

 

I used lemon curd with buttercream as an alternative

Ingredients

• 200g soft butter, plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• 2 tbsp milk

For the filling

• 142ml double cream
• 50g golden caster sugar
• ½ tsp vanilla extract
• 100g strawberry conserve
• icing sugar, for dusting

Method

• STEP 1

  Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
• STEP 2

  To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.