Steps
- Preheat the oven to 375°F / 190°C. Butter and line two 8in / 20cm round cake pans.
- Beat 200g of superfine sugar, 200g of softened butter, 4 beaten eggs, 200g of self-rising flour, 1 teaspoon of baking powder, and 2 tablespoons of milk into a smooth batter.
- Divide between the pans and bake for about 20 minutes, until golden and springy. Cool completely on a wire rack.
- Beat 100g of softened butter until creamy, then gradually beat in 140g of sifted icing sugar.
- Spread the buttercream over one sponge, top with 170g of strawberry jam, and sandwich with the other sponge.