Preperation time: Around 20-30 minutes.

Cooking time: 20-25 minutes.

This cake is suitable for vegetarians and contains 8 servings.

Ingredients

• 200g butter or margarine
• 200g caster sugar
• 3 medium eggs
• 200g self-raising flour
• 56g strawberry jam
• 56g double cream
• 1tsp vanilla essence

Method

1. Pre-heat the oven to 180C/350F/Gas Mark 4.
2. Line a large cake tin or two smaller cake tins with baking parchment.
3. Use an electric whisk to cream the butter and sugar together until it is light and fluffy. To ensure it is, place 1/2 a tsp of the mixture in water. If it floats, you are ready to move on. If it doesn’t, whisk for another 2 minutes or so.
4. Beat the eggs with a fork. Pour it in the mixture a little at a time and whisk it. Repeat until the eggs are in the mixture. Add the vanilla essence in.
5. Sift the flour into the cake mixture and fold it in using a wooden spoon.
6. If you are using one large cake tin, simply pour the cake mixture into it. If you are using two smaller cake tins, dive the mixture between the two. Use a spatula to make sure the mixture is evenly spread.
7. Place it in the oven for 20-25 minutes. The cake should be golden brown when fully cooked.
8. Place the cake on a wire rack to cool for about 10-15 minutes.
9. Whilst the cake is cooling down, whip the double cream.
10. If you used one cake tin, cut the cake in half and spread the jam on the bottom half. After that, spread the double cream. If you used two cake tins, spread the jam and double cream on either one.
11. Cut into 8 slices and enjoy.
12. (Optional)  You may also sieve some icing sugar over the top.

I hope you have a fun time both making and eating your sponge cake.