Please excuse the blurry picture – it looks like something from the 70s! – but this is an iphone snap and clearly my phone was confused – maybe because today was sunny! And sunshine makes me smile. As do gambolling lambs, a basket of sneezing kittens and a nice slice of Victoria sandwich.
I made this last night when sensible people were already tucked-up in bed and one good thing about late-night baking is that the cakes taste out-of-this-world fresh the next day. It was for my colleague’s birthday and there was not one crumb left in the office, so high praise indeed.
*200g caster sugar *200g self-raising flour *200g soft butter *4 eggs *1tsp baking powder *2tbsp milk *About 12 fresh strawberries *At least 4 tbsp of strawberry/raspberry jam *100g soft butter *150g icing sugar *few drops of vanilla essence
1. Preheat the oven to 190Oc/170Oc fan and grease two 20cm sandwich tins.
2. In a nice big bowl – and with an electric whisk/strong arms – mix the equal measures of flour, sugar, butter, eggs, baking powder and milk until thick and smooth and – should you dare to dip your finger in and have a lick – tasty!
3. Divide the mixture between the tins, smooth the surface and then bake for about 20 mins until golden and then turn onto a cooling rack and leave to cool fully.
4. When the cakes are cold, make the filling by beating the butter, vanilla and icing sugar until smooth and creamy.
5. Spread the butter cream over the bottom of one of the sponges evenly.
6. Chop the tops off your strawberries and slice into a few chunks. Cover the entire cake with the slices of fresh and juicy strawberries.
7. Cover the other sponge with the jam and then carefully turn this onto the cake and press gently so that it makes a sandwich. Cover with sifted icing sugar and enjoy. Could last for days, almost certainly won’t.