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Makes: 10 slices
Prep time: 10 minutes

The queen of cakes and a great one to be starting off with if you’re a beginner. You can make it your own by adding different jam or fresh fruit. Let me tell you that apricot is a real winner too!

170g softened butter, plus extra for greasing
170g golden caster sugar
3 large free-range eggs
170g self-raising flour
1 teaspoon baking powder
2 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons chunky strawberry jam
Icing sugar, for dusting

For the Chantilly Cream
150ml double cream, whipped softly with 1 teaspoon of icing sugar

Preheat the oven to 170°C/gas 3. Butter and line two 20cm sandwich cake tins.  Place the butter and sugar in a mixing bowl and beat together with an electric whisk for around five minutes or until it becomes pale and creamy. Whisk in the eggs, one by one, until they are combined (you may find the mixture splits a little when you pop the last egg).

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Sift over the flour and the baking powder and fold them in using a metal spoon.

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Loosen the mixture with 1 tablespoon of milk and the vanilla extract.

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You want the mixture to fall of the spoon easily, so if you think it’s still too thick, stir in another tablespoon of milk.

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Divide the mixture between the two sandwich tins and bake for 25 minutes or until golden and cooked through.

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You can check this by sliding a skewer into the cake; if it comes out clear then it’s done. Leave the cakes to cool in the tin for 15 minutes, and then transfer them carefully to a wire rack to cool completely.

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If the cakes have rounded tops, carefully cut the rounded part off one of them (this will be the base). Spread this half with the jam, then top with the Chantilly cream. Sandwich with the other half then place a little icing sugar in a small sieve and dust the top. Needless to say, you have to serve this cake with a cup of tea!