Ingredients
10
10 servings
- •2 cups all purpose flour
- •½ cup butter
- •1 cup caster sugar
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 medium egg
- •½ teaspoon salt
- •1 tablespoon vanilla extract
- •double whipping cream
- •2 teaspoons caster sugar
- •½ jar strawberry jam, use more if desired
Instructions
- In a bowl, cream the butter and sugar together. Then, add in the egg and the vanilla extract and beat.
- In a separate bowl add the flour, baking soda, bicarb of soda and the salt and whisk.
- When done, line two cake tins with parchment paper and evenly fill the tins.
- Bake at 350°F for 15 - 20 minutes or until golden brown.
- Cool cakes for 10-15 minutes on a wire rack. During this time, whisk the double whipping cream and sugar together for 2-3 minutes until soft but stiff peaks form.
- Spread cream, then jam, on the bottom cake once cooled, then top with the second sponge cake.
- If desired, top with a dusting of icing sugar and fresh strawberries.
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