A lovely birthday cake idea and perfect for celebrating #AfternoonTeaWeek.
- 227g soft butter (room temperature)⠀
- 227g caster sugar⠀
- 4 eggs (room temperature)⠀
- 227g self raising flour⠀
- 2 teaspoons vanilla paste⠀
2 tablespoons strawberry Jam
Fresh fruit laid out on kitchen towel to absorb any moisture. I used strawberries, redcurrant and blackberries.
Pre heat the oven to 170 degrees. Grease 2 sandwich cake tins with removable bottoms.⠀
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour trying hard not to lose the air gained. ⠀
Split the cake mixture between the 2 tins and bake for 25-30 mins. Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. Remove cakes from the tins and allow to cool.⠀
Spoon jam onto one cake and icing on the other. Now sandwich the two together. Mix the icing ingredients together making sure you beat out any lumps. Top the cake with the icing and decorate with the fruit.