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Classic sponge sandwich

Ingredients
200g soft butter, plus extra
for greasing
200g self-raising flour
1 tsp baking powder
200g golden caster sugar

Method
1. Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x
20cm non-stick round sandwich tins with baking parchment, then
lightly grease the parchment. Sift the flour and baking powder into a
large bowl, then tip in all the other sponge ingredients. Using an
electric whisk, beat everything together until smooth. Divide the mix
between the cake tins, then bake for 20-25 mins until cooked and
golden. When cool enough to handle, remove the cakes from the tins,
then leave to cool completely on a rack.

2. To make the filling, whip the cream with the caster sugar and
vanilla until it holds its shape. Build the cake by spreading one sponge
with jam and the other with cream. Sandwich the whole thing together,
then dust with icing sugar.

4 eggs
2 tbsp milk

For the filling

142ml double cream
50g golden caster sugar
tsp vanilla extract
100g strawberry conserve
icing sugar, for dusting

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