SERVES 10 PREP 15 MINS
COOK 20 MINS
175g soft margarine, or butter at room temperature
175g golden caster sugar
1 tsp vanilla extract
175g self raising flour
1/2tsp baking powder
5tbsp strawberry jam
200ml carton half fat creme fraiche
Caster sugar, to dust
1 Grease and base line 2 x 18cm (7in) victoria sandwich cake tins with baking parchment paper. Heat the oven to 190°C or Gas 5.
3 Put the margarine or butter into a large bowl with the sugar, vanilla, flour, baking powder and milk.
4 Mix together with an electric mixer (or with a wooden spoon, by hand) for a few minutes until smooth, creamy and evenly combined.
5 Divide the mixture between the tins – making sure there’s an equal amount in each. Smooth over the surface with a palette knife. Bake for 20 mins until pale golden, well risen and shrinking away from the sides of the tin.
6 Cool in the tins for a few mins, put a sheet of greaseproof paper onto a cooling rack and upturn the cakes onto this to cool.
7 Put the bottom cake half on to your serving plate or stand. Stir together the strawberry jam to make smooth, then spread over the cake.
8 Spoon on the crème fraiche, spread over evenly and top with the other cake. Sprinkle with caster sugar.