Heat the 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. 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 then gradually beat in icing sugar. Spread the buttercream,top it with jam and sandwich the second sponge on top.
- 200.0g Sugar
- 200.0g softened butter
- 4.0 eggs
- 200.0g self-raising flower
- 2.0Tbsp milk
- 100.0g butter (for icing)
- 140.0g icing sugar (for icing)
- 340.0g jam (for icing)