200g Caster Sugar
200g Butter (Softened)
4 Medium Eggs (Beaten)
1 tsp Baking Powder
100g Butter (Softened)
140g Icing Sugar (Sifted)
Drop of Vanilla Extract
340g Strawberry Jam
Icing Sugar (Dust and Decorate)
Pre-heat the oven to 190C/ 374F/ Gas 5.
Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat all of the cake ingredients together until you have a smooth and 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. 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. Keep in an airtight container and eat within 2 days.