Simple Vanilla Sponge Cake

• Pre heat the oven to 190C, Gas 5.
• Lightly butter and flour 2 x 18cm loose bottomed Victoria sandwich tins.
• Cream the butter, sugar and vanilla together until very creamy and light, this is very important.
• Gradually add the eggs slowly until incorporated and thick.
• Gradually fold in the flour with a spatula, finally add the milk.
• Spoon into the prepared tins, then bake for 25 minutes until well risen and golden.
• Turn out of the tins and leave to cool completely.

Real buttercream

• Whisk together the sugar, yolks and water over a pan of gently simmering water until thick, foamy and cooked. This will take about 10 minutes. I find the best way to do this is with an electric hand whisk.
• Once cooked, transfer to a mixing machine and whisk at high speed until cool and very thick.
• Add the soft butter a little at a time, so you end up with a light, creamy icing. Finally, add the lemon juice.
• Remove from the bowl and spread over the cake.
• Top and dust with icing sugar.

To Decorate

• Remove the cakes from the tins.
• Place the bottom layer on a board or plate. Spread generously with strawberry jam. Place the top layer on and press down lightly.
• Spread well with the room temp buttercream.
• Decorate as you like, but a smooth finish is really nice. I use a light dusting of icing sugar. You can go wild if it's for a special occasion.