Serves: 8-10
Ingredients
Cake Batter:
- 200 grams of unsalted butter, softened to room temperature
- 200 grams of fine white sugar
- 4 eggs, preferably large and at room temperature
- 200 grams of sifted all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla essence
Whipped Cream Filling:
- 300 milliliters of heavy cream, for whipping
- 2 tablespoons of confectioner's sugar
Strawberry Filling:
- Strawberry conserve or jam of choice
Decoration:
- A dusting of confectioner's sugar
Instructions
- Begin by heating your oven to 180 degrees Celsius. Coat two 20-centimeter cake tins with a bit of butter and line them with parchment paper.
- Cream the softened butter with the sugar in a large mixing bowl until the mixture is pale and fluffy.
- Crack in the eggs one at a time, mixing thoroughly after each addition, and blend in the vanilla essence.
- Whisk together the flour and baking powder in a separate bowl. Fold this dry mixture into the creamy butter mixture until just combined.
- Split the batter equally between the two prepared tins, smoothing out the tops, or pour into one tin for a single tall cake.
- Bake in the preheated oven for 25 to 30 minutes. The sponge is ready when golden and springy to the touch.
- Let the cakes rest in their tins for about 10 minutes before transferring them to a cooling rack to cool down completely.
- For the filling, whip the heavy cream with the confectioner's sugar until it forms stiff peaks.
- Once the cakes are cool, spread a thick layer of strawberry jam on the bottom layer, then spread the whipped cream over the jam.
- Gently place the second sponge on top and lightly dust with confectioner's sugar to finish.
Enjoy this beautifully simple yet elegant cake with your afternoon tea or as a delightful end to any meal.
