Step 1Set your oven to 180°C (160°C for fan ovens, or gas mark 5). Lightly grease two 8"/20cm circular sandwich tins. Use melted butter and a pastry brush, or rub a knob of softened butter around the inside edges and base of each tin. Cut two circles of baking parchment to fit the base of each tin. Place the parchment at the bottom of the tins to prevent the cakes from sticking. Tip: While the oven heats up, place a roasting tin filled with water in the base of the oven. This will help keep the cake moist while it bakes.

Step 2In a mixing bowl, add the softened, room temperature butter and caster sugar. Using a wooden spoon, electric hand whisk, or a food mixer, beat them together until they are well combined and form a pale, fluffy mixture. Tip: The longer you beat the butter and sugar, the paler and fluffier the mixture becomes. This step may take a few minutes, but it helps create a lighter and airier cakeIngredients for this step200gUnsalted butter (softened)200gSilver Spoon White Caster Sugar

200gUnsalted butter (softened)

200gSilver Spoon White Caster Sugar

Step 3Gradually add the room temperature eggs one at a time. After adding each egg, beat the mixture well to ensure its fully incorporated before adding the next egg. Pour in the vanilla extract and milk and mix to combine.

Ingredients for this step4Free range medium eggs200gAllinson's Self-Raising White Flour2 tbspWhole milk1 tspNielsen-Massey Vanilla Extract

4Free range medium eggs

200gAllinson's Self-Raising White Flour

2 tbspWhole milk

1 tspNielsen-Massey Vanilla Extract

Step 4Sift the flour and baking powder into the wet mixture. Using a spoon, gently fold the dry ingredients in until it is just combined, and no dry flour is visible. Avoid overmixing! This process helps create a smooth, airy batter for your recipe.Ingredients for this step200gSelf-raising flour2 tspBaking Powder

200gSelf-raising flour

2 tspBaking Powder

Step 5Evenly divide the prepared sponge mixture between the two greased and lined sandwich tins (you can weigh the mixture in the tins if you want to be precise). Use a spatula or spoon to gently spread the batter out. Place the tins on the middle shelf of your preheated oven and bake for around 20 minutes, or until a skewer inserted into the centre comes out clean.

Step 6Once baked, remove the tins from the oven and let the sponges rest for a few minutes in the tins then transfer to a wire rack to cool completely.

Step 7To make the buttercream: In a mixing bowl, beat together the softened butter and sieved icing sugar until smooth and creamy. Add the vanilla extract, and if the buttercream is too thick, add a splash of milk to adjust the consistency. If you are using Silver Spoon vanilla flavour icing sugar to make your buttercream, beat the 100g softened butter until light and fluffy then add the vanilla flavour icing sugar. For a creamier texture add ½ tbsp of milk.Ingredients for this step75gSoftened butter175gSilver Spoon Icing Sugar1 tspNielsen-Massey Vanilla Extract

75gSoftened butter

175gSilver Spoon Icing Sugar

1 tspNielsen-Massey Vanilla Extract

Step 8Place one of the cooled sponges on a serving plate. If the top of the cake is domed, use a bread knife to gently slice off the raised ‘bump’. Move the knife horizontally with slow, smooth cutting motions to create a flat, even surface. Once the sponge is even, spread the jam over and top with the buttercream. Sandwich the cakes together.

Step 9Finish by dusting the cake with icing sugar. For a decorative touch, you can add some fresh strawberries on top. Now your cake is ready to serve! If you prefer try filling with whipped cream, or a combination of jam and strawberries.Ingredients for this step30gSilver spoon icing sugar (to dust)10Strawberries

30gSilver spoon icing sugar (to dust)

10Strawberries