250g unsalted butter, softened
250g caster sugar
4 medium organic eggs
250g self raising flour
1 tsp vanilla extract
For the filling:
Strawberries or any berries you fancy
Preheat the oven to 180c, gas mark 4
Grease and line 2 x 8" cake tins
Beat the sugar and eggs together until pale and fluffy
Add the eggs one at a time beating well after each addition
Sift in the flour and gently fold in with the milk and vanilla until just combined
Pour the mixture into the tins and level the tops. Bake in the centre of the oven for 20-25 minutes until springy to the touch
Allow the cakes to stand in the tins for 5 minutes
Turn out onto a wire rack and leave to cool
Whilst waiting for the sponge to cool whip the cream and chop the strawberries ready for filling.
Spread a generous layer of jam over the base sponge
Add a layer of cream, top with strawberries and sandwich the sponges together.
Finish with a dusting of icing sugar
Get the kettle on and your Mum round for a cup of tea
Serve and enjoy, YUM!
This post is in collaboration with Waitrose who kindly provided me with the ingredients to make this yummy cake. I want to try the rhubarb and ginger Bakewell tart next, have to whip up another cake for Mothers day. I did share this one with my Mum though, isn't she a lucky girl! There are lots of Mothers Day gift ideas here plus your chance to win.