The most classic cake going, light and fluffy smothered in jam and butter cream. This is the perfect cake to be snacking on at tea time- but its okay to eat it at any time (much like me).

Ingredients –

• 200g caster sugar
• 200 soften butter
• 4 eggs
• 200g self- raising flour
• 1 tsp baking powder
• 2 tsbp milk
• 1 tsp vanilla essence.
• Jam- and butter cream- (200g Butter- 200g Icing Sugar)

Method-

• Add the caster sugar and butter, whisk until fluffy
• Whisk the eggs- and then add to the sugar and butter.
• Add in the flour and, baking powder, milk and vanilla
• Fold the mix together so it keeps as much air in
• Divide the mix together, in buttered cake tins
• Make the butter cream- mix caster sugar and butter- whip up.
• Once the cake has cooled, spread out the jam and butter cream and sandwich the cake together- finish by dusting with icing sugar.