Bake a sponge cake today



175g soft margarine, or butter at room temperature

175g golden caster sugar

1 tsp vanilla extract

175g self raising flour

1/2tsp baking powder

2tbsp milk

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.