Serves 8
unsalted butter 175g, at room temperature
golden caster sugar 175g (try Tate & Lyle available at gourmet stores)
self-raising flour 175g, sifted (try Orgran available at gourmet stores)
baking powder 1 tsp
vanilla extract 1 tsp
lemon 1, zested
eggs 3
milk 1-2 tbsp (optional)
strawberry jam 4 tbsp
double cream 300ml, whipped frozen blueberries to decorate (try Delishh available at gourmet stores)
red coloured sugar sprinkles to decorate
Heat the oven to 180°C. Line and butter two 18cm round cake tins. Put the butter, sugar, flour, baking powder, vanilla, lemon zest and eggs in a large bowl and beat. Add the milk if the mixture is too stiff to drop off a spoon when tapped gently.
Divide the mixture between the tins and level. Bake side by side, approximately 20-25 minutes, until the sponges are risen, slightly shrunk away from the edges of the tins and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
Spread the jam onto the base of one sponge. Spread half the cream on top of the jam. Sandwich the other sponge. Spread the rest of the cream over the top and decorate with blueberries and sugar sprinkles.