Jam and Cream Sponge

For the cake

200g soft butter
200g about 1 1/2 cups self-raising flour
1 teaspoons baking powder
200g caster sugar
4 egg
2 tablespoons milk

For the Filling and Icing

150ml double cream whipped
100g strawberry conserve or jam of your choice

Icing

icing sugar,
2 teaspoons of milk
2 tablespoons of soft butter

What to do:

1. Heat oven to 180C/fan 160C/gas 4. Grease and base-line a non-stick round cake tin with baking parchment, then lightly grease the parchment.
2.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.
3.Bake in a lined tin for 30-45 mins until cooked and golden. When cool enough to handle, remove the cake from the tin, then leave to cool completely on a rack.
4. Using a bread knife gently slice the cake in two through the middle
5.Spread the bottom layer with jam, then cream and pop the top layer on
6. Mix the icing sugar and spread over top with a knife

Jam and Cream Sponge

yum

50g g