half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
icing sugar, to decorate
Heat oven to 190 ° C / fan 170 ° C / gas 5. Butter two 20 cm sandwich molds and line with non-stick baking paper.
In a large bowl, beat together 200 g caster sugar, 200 g softened butter, 4 beaten eggs, 200 g self-rising flour, 1 teaspoon of baking powder and 2 tablespoons of milk until obtained a smooth and soft dough.
Distribute the mixture between the molds, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 minutes until golden brown and the cake pops up when pressed.
Put on a cooling rack and let cool completely.
To make the filling, beat the 100 g of softened butter until smooth and creamy, then gradually stir in 140 g of sifted icing sugar and a drop of vanilla extract (if using).
Spread the buttercream on the bottom of one of the sponges. Garnish with 170 g of strawberry jam and sandwich the second sponge.
Sprinkle with a little icing sugar before serving. Store in an airtight container and consume within 2 days.