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Heat oven to 190C/fan 170C/gas 5

Butter two 20cm sandwich tins and line with non-stick baking paper.

In a large bowl...

...beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

Divide the mixture between the tins

Smooth the surface with a spatula or the back of a spoon.

Bake for ~20 mins

Make sure it's golden and the cake springs back when pressed!

Turn onto a cooling rack and leave to cool completely.

Glass of prosecco optional at this point.

Let's make the filling!

Beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re feeling fancy)

Spread the buttercream over the bottom of one of the sponges

Top it with 170g strawberry jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving

Keep in an airtight container and eat within 2 days.

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