A birthday is always the perfect excuse to eat cake (most of us don’t even need that as an excuse, but it covers up the greed just a little) and to have a bit of a celebration, so I do enjoy getting into the kitchen and baking something tasty for the family. Our mum’s birthday was yesterday, so I figured I’d whip something up that she’d enjoy, that maybe the rest of us would quite like too, and this was the product of that morning spent in the kitchen! This cake is delicious, and would always be my first choice for a birthday cake. This recipe is from BBC Good Food.
For the cake
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- A couple of drops of vanilla extract (optional)
- 340g jar good-quality strawberry jam
- icing sugar, to decorate
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.