Ingredients225g (8oz) softened butter
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
1 tsp vanilla essence
4 heaped tbsp strawberry jam
55g/2oz unsalted butter
170g/6oz icing sugar
A few drops of vanilla essence
Method1. Line and grease two 8in (20.5cm) round cake tins or two 7in (18cm) square cake tins and set the oven to 190C/Gas Mark 5.
2. Cream together the butter and sugar, sift in the flour with the baking powder, add the eggs, vanilla essence and mix all together. If you have an electric mixer use that - as it's much easier.
3. Divide into two cake tins and bake in the oven for around 25-30 minutes. If you need to check at this point, stick your finger lightly into the centre of the cake. If it springs back easily, it's done.
4. Leave to cool on a wire rack before sandwiching together with jam or buttercream icing.