You will need:
For the Cake:
225g Self-raising flour
225g Caster Sugar
225g Margarine/butter
4 eggs
2tsp vanilla extract
2tbsp milk
For the fillings:
200g Jam
115g Icing Sugar
50g Butter
1tbsp Milk Approx
Additional:
100g Granulated Sugar
200ml Boiling Water
1tbsp Icing Sugar
Method:
Firstly cream together the 225g butter and 225g sugar in a bowl until well combined.
Then add the 4 eggs and mix well. Then add the 2tsp Vanilla extract and 2tbsp milk and mix.
Then add the 225g self-raising flour, and mix until well combined.
Divide the mixture between 2 pre-greased and lined 6 inch (16cm) cake tins.
Then bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for about 35-45 minutes. To test that the cake is cooked all the way through, use a toothpick to put into the middle of the cake and if it come out clean it is ready.
Then allow the cakes to cool.
Then to make the buttercream; make sure the butter is at room temperature.
In a bowl, add the 50g butter to 115g icing sugar and push the butter into the icing sugar using a fork. Once the butter and icing sugar are as mixed as they can be, add the milk a bit at a time until it is a smooth buttercream.
As an additional you can make a sugar syrup by mixing the granulated sugar and boiling water together until the sugar has dissolved.
Then to assemble the cake, level one cake. You can do this by using a ruler to mark with a bread knife in the sides of the cake, once marked all the way around, join the marks up and keep cutting into the cake while circling the cake until cut all the way in.
If using the additional sugar syrup spoon this on to each cake and let soak in.
Then spread the buttercream on the cut cake and spread the jam on the un-cut cake then sandwich these together with the cut cake on the bottom.
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