Preheat oven to 190 C Grease 2 x 8″ round baking tins sprinkle a little cornflour into the pans
200g soft butter
(plus extra for greasing)
200g castor sugar
4 large eggs
1 tsp vanilla essence
200g self-raising flour
1 tsp baking powder
Cream butter and castor sugar with vanilla essence for 3 minutes, mixture must be light and fluffy, then add in the eggs, one at a time beating well after each addition.
Combine the flour and baking powder and fold into wet mixture.
Divide the mixture between two baking tins, and bake at 190 C for 20 minutes.
Allow cakes to cool on wire rack
*** Note: I added 3 tbsp milk to mixture when I was folding dry into wet ingredients
Filling: 2 tbsp Strawberry jam mixed with 2 tbsp water, spread over cake add whipped fresh cream beaten together with 2 tbsp icing sugar.
Place second cake on top.
Dredge with icing sugar
Recipe: Amanda Pillay
Prepared, tried and tested by: Gail Haselsteiner