All-in-one Sponge Cake with Strawberries and Cream
For the sponge
6oz self raising flour
1tsp baking powder
6oz butter, softened
6oz caster sugar
3 large eggs
2tsp vanilla extract
Place all the sponge ingredients in a large bowl and mix with a hand held electric whisk until light and fluffy.
Divide the mixture between 2 x 8in sponge tins, lined with parchment paper.
Bake at 190C/375F/ gas 5 for 20-25 minutes until light golden brown. Test with a skewer inserted in the middle of the sponge, if the skewer comes out clean the sponge is ready.
Remove from the oven and leave in the tin for 5 minutes. Cool completely on a wire rack.
For the filling
1 large punnet fresh strawberries, hulled and sliced
1/2 pint fresh double cream
3tbsp strawberry jam (shop bought is good)
1tbsp warm water
Icing sugar to decorate
Beat the strawberry jam and water together with a wooden spoon, to make it more spreadable.
Spread the jam on the flat side of each sponge cake, this will prevent the cream soaking into the sponge.
Layer sliced strawberries over the jam, on both halves.
Whip the cream until it forms soft peaks, be very careful not to over whip it or it will separate.
Spoon the cream onto 1 half of the sponge and carefully place the other half on top. (The strawberries should be stuck to the jam and wont fall out when doing this.)
Sprinkle the top of the sponge with icing sugar and decorate with a few strawberry slices.