Ingredients
Method
- Preheat the oven to 350°F (180°C). Grease two 8-inch cake pans and line the bases with parchment paper.
- Beat the softened butter with the sugar until the mixture becomes pale, creamy, and fluffy, about 3 to 4 minutes.
- Mix in the eggs one at a time, beating thoroughly after each addition until fully incorporated.
- Sift the self-rising flour over the batter and gently fold it in until no dry streaks remain.
- Blend in the vanilla extract and milk just until the batter is smooth and evenly mixed.
- Divide the batter evenly between the prepared pans and level the tops with a spatula.
- Bake for 22 to 25 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack. Cool completely, then chill for about 30 minutes before assembling.
- Spread the strawberry jam evenly over one cooled cake layer, then cover it with a generous layer of whipped cream.
- Set the second sponge on top and lightly dust the surface with powdered sugar.
- Pipe decorative swirls of the remaining whipped cream over the cake and finish with sliced fresh strawberries before serving.
Nutrition
Notes
This classic sponge is wonderfully soft with layers of fruity jam and airy whipped cream. It's the kind of homemade cake that makes any afternoon feel extra special and is perfect for sharing with family and friends.