Method: Step 1: Preheat the oven to 180˚C, and grease your two 8” cake tins using butter, grease the bottom and sides of the tin.
Step 2: Make the sponge by whisking the caster sugar and butter. Whisk until fluffy, then add in your eggs and vanilla extract. Whisk again until fully incorporated, once happy add in all of the self-rising flour but instead of using the hand mixer us a spatula or wooden spoon and mix until you can’t see any flour anymore.
Step 3: Divide the mixture between both tins and bake for 20-25mins. To make sure the center of the cake is baked, using a skewer insert this into the middle and if it comes out clean your cake is baked.
Step 4: Leave them to fully cool either in the tins or on a cooling rack. If the cakes have a domed top, use a knife or cake leveler to even it off. Only do this for the bottom layer.
Step 5: While cakes are cooling, prepare the fillings, so whip the double cream, vanilla extract, and icing sugar until soft peaks form. And please see my recipe on how to make fresh jam, the link is above. If you don’t want to make Jam then a store-bought jam will do the job.
Step 6: Place the bottom sponge down first, then add your jam and spread around evenly. Next, add your whipped cream again spreading it around the cake evenly.
Finally, add the top layer sponge and then decorate with icing sugar if you wish!
Tips: Cake stay fresh for up to 2-3 days when kept in the fridge.
