1. 1

   Step 1

   Preheat your oven to 180°C (160°C fan/gas 4) and grease two 20cm sandwich tins.

2. 2

   Step 2

   In a large bowl, beat 200g softened butter and 200g caster sugar together until pale and fluffy.

3. 3

   Step 3

   Gradually whisk in 4 beaten eggs, one at a time, adding a little flour if the mixture starts to curdle.

4. 4

   Step 4

   Sift in 200g self-raising flour and 1 tsp baking powder. Fold gently into the mixture.

5. 5

   Step 5

   Stir in 2 tbsp milk to create a smooth, dropping consistency.

6. 6

   Step 6

   Divide the batter evenly between the two tins and smooth the tops with a spatula.

7. 7

   Step 7

   Bake in the preheated oven for 20 minutes until golden and springy to the touch.

   Timer 20 min
8. 8

   Step 8

   Remove from the oven and let the cakes cool in the tins for 5 minutes.

   Timer 5 min
9. 9

   Step 9

   Transfer the cakes to a wire rack to cool completely.

10. 10

    Step 10

    For the filling, beat 100g softened butter until smooth.

11. 11

    Step 11

    Gradually beat in 140g sifted icing sugar and 1 drop vanilla extract until creamy.

12. 12

    Step 12

    Place one sponge upside down on a plate and spread with 170g strawberry jam.

13. 13

    Step 13

    Spread the buttercream over the jam, then top with the second sponge cake.

14. 14

    Step 14

    Dust the top of the cake with icing sugar before serving.

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