Living into another country is good for different reasons. First of all for me is that you can embrace new food colture! Since I’ve been leaving in UK I’ve tried new cakes, cupcakes, meals and it’s all very exciting!
Today I’ll show you how to bake an everyday cake, nice with your afternoon tea and prefect for an high energy breakfast.
Make sure you have 2 round tins of the same shape because it’s easier to bake two different cakes than one cutter in two pieces.
To bake this cake you will need:
- 225 of salted butter
- 225 gr of sugar
- 4 eggs
- 2 tablespoon of vanilla extract (Once again, use the dark one, not the clear one witch is just flavouring)
- 225 gr of self raising flour
- 2 tablespoon of warm milk
For the filling:
- 50 gr of unsalted butter
- 50 gr of icing sugar (+ a bit extra to ice your cake on top)
- 50 gr of strawberry jam
Preheat your oven at 180 degrees.
Beat together the eggs and the sugar until light and fluffy, add the butter and keep beating. At this point you’ll notice that the cream could crumble a bit, it’s perfectly normal. Add the Vanilla and the flour and beat again until light and fluffy.
At this point you need to add the milk if your mixture is too dense, it depends on how big where your eggs.
Divide your cake in two separate tins greased with a good cake release or just with some butter. Bake the cakes on the same level of the oven, if you haven’t got enough space bake one at time for 20/25 minutes. To check if your cake is ready pierce it with a knife in the middle and if the knife comes out dry your cake if ready, otherwise give it a bit more time.
Wait until your cakes are completely cool before remove them from the tin. Meanwhile beat together the butter and the icing sugar for the filling until your cream is soft and smooth.
Place on a serving plate the first layer of your cake and spoon your buttercream on top, then add a layer of jam and cover with the other layer of cake.
Enjoy your cake!!