I have made it many times and its always turned out well. You can add 3 tablespoons of chocolate powder to the mixture too for a chocolate version, or perhaps some coffee powder. I often make butter icing for the filling and top, which is made from 2 parts icing sugar (8 oz) to 1 part butter (4oz).
Ingredients
200 g/7 oz caster sugar
200 g/7 oz self raising flour
1 tea spoon baking powder
4 medium eggs
200 g/7 oz margarine
Vanilla essence
2 tablespoons milk
For the filling:
140 g/ 5 oz Icing sugar
100 g/ 3.5 oz Butter
Vanilla essence
Strawberry Jam
Heat the oven to 190 degrees/gas mark 5. Grease two cake tins and line with baking paper.
Place the margarine and sugar into a bowl and cream together until smooth. Add the eggs, flour, baking powder, milk and vanilla essence and mix thoroughly. Divide the mixture evenly into the cake tins and place in the oven for 20 minutes. Cook until the cake springs back when lightly pressed. Allow to cool on a wire rack.
To prepare the filling, cream together the butter and icing sugar adding 5 drops of vanilla essence. Spread this butter icing onto the underside of one of the sponges and jam onto the top of the other sponge and sandwich together. Decorate by dusting with icing sugar.
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