Sponge Cake Recipe Ingredients:
- 175g of unsalted butter.
- 175g of caster sugar.
- 3 medium eggs, beaten.
- 175g of self-raising flour, sifted.
- 500ml of double cream.
- 3 tablespoons of strawberry jam.
- Icing sugar.
First of all preheat your oven to 180°C/375°F/gas mark 4.
And then lightly butter two 20cm round sandwich tins.
Cream together the butter and caster sugar until light and fluffy.
Slowly add the beaten eggs.
Fold in the flour.
Spoon the mixture into the prepared tins.
Bake for 20 minutes.
Allow to cool, then remove from the tins.
Whip the cream until thick, then use it to fill the cake with the strawberry jam.
Dust with icing sugar.