Makes on 20cm round sandwich cake
125g unsalted butter, chopped
1/2 cup caster sugar
3 eggs, lightly beaten
1 cup self-raising flour
1 teaspoon baking powder
1/2 cup strawberry jam
1. Preheat oven to moderate 180C. Brush two shallow 20cm round sandwich tins with melted butter or oil. Line base with paper; grease paper.
2. Using electric beaters, beat unsalted butter and sugar in a small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.
3. Add the sifted dry ingredients to bowl. Beat on low speed for 30 seconds, then high speed 1 minute or until the mixture is thick and creamy.
4. Pour mixture evenly into prepared tins; smooth surface. Bake 20 minutes or until sponge is lightly golden and shrinks from side of tin. Turn onto wire rack to cool.
5. Spread top of one cake layer with jam; top with remaining layer. Dust lightly with icing sugar before serving.
For a lighter sponge, sift flour three times before combining with the remaining ingredients. Sponge cakes are best eaten the day they are made. Keep in a cool, dry place until ready to serve.