Strawberry Sponge Cake

• FOR THE SPONGE CAKE:
• 5-1/3 ounces, weight Butter
• 5-1/3 ounces, weight Caster Sugar
• 2 whole Large Eggs
• 5-1/3 ounces, weight Plain Flour
• 3 teaspoons Baking Powder
• 3-5/8 ounces, weight Strawberries
• _____
• FOR THE ICING:
• 1-7/8 ounces, weight Butter
• 1-7/8 ounces, weight Icing Sugar
• 1 dash Milk
• 1 jar (11 Oz. Jar) Strawberry Jam
• 3-5/8 ounces, weight Strawberries

1. To make the cake:
2. 1. Preheat oven to 180 degrees centigrade.
3. 2. Soften the butter, then beat in the caster sugar.
4. 3. Beat the eggs, and stir them into the butter/sugar mixture. Don't worry if it look a little curdled.
5. 4. Fold the flour and baking powder into the mixture.
6. 5. Roughly chop the strawberries, and fold them in as well.
7. 6. Pour the batter into 2 prepared sandwich tins (about 7" in diameter), and bake for half an hour.
8. To ice the cake:
9. 1. Soften the butter, and beat in the icing sugar. You can sieve it if you want to. Add a dash of milk to make it more spreadable.
10. 2. Spread half of the buttercream onto one of the cakes (and make sure the cake is completley cool).
11. 3. Spread a layer of jam on top of the icing, then put the other cake on top of that.
12. 4. Push 2 strawberries through a sieve into the remaining buttercream, then beat together. This gives you super-spreadable icing that tastes of strawberries for an added bonus!
13. 5. Cover the top of the cake in the strawberry buttercream.
14. 6. Thinly slice the remaining strawberries, and arrange them on top of the cake.

weight butter, sugar, eggs, flour, baking powder, weight butter, weight icing sugar, milk, strawberry

Taken from tastykitchen.com/recipes/desserts/strawberry-sponge-cake/ (may not work)