FOR THE CAKE
200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
FOR THE FILLING100g butter , softened
140g icing sugar , sifted
drop vanilla extract (optional)
340g jar good-quality strawberry jam
icing sugar , to decorate
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving or decorate for the birthday girl. Keep in an airtight container and eat within 2 days.

Ingredients

Sponge
175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour

Filling
3 tbsp strawberry jam
500ml double cream

Method
1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

Here is the Buttercream
From the Magnolia Bakery. Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

Vanilla Buttercream

Ingredients
1 cup unsalted butter, softened
6-8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Method
1) Place the butter in a large mixing bowl.

2) Add in 4 cups sugar, then the milk and vanilla.

3) On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.

4) Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).

5) If desired, add a few drops of food coloring and mix thoroughly.

6) Use and store the icing at room temperature because icing will set if chilled.

7) The icing can be stored in an airtight container for up to 3 days.

**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner’s sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.