INGREDIENTS
• 225g/8oz butter, softened
• 225g/8oz caster sugar
• 1 tsp vanilla bean paste
• 4 large eggs, lightly beaten
• 175g/6oz plain flour
• 50g/2oz cornflour
• 2 tsp baking powder
• A pinch of salt
• 2-3 tbsp whole milk
• 3-4 tbsp good quality strawberry jam, to serve
For the vanilla buttercream
• 150g/5oz butter, softened
• 200g/7oz icing sugar, plus extra for dusting
• 2 tsp vanilla bean paste
1. Preheat the oven to 180°C, 350°F, Gas 4, and base-line 2 x 20cm/8in cake tins with baking parchment.
2. Cream together the butter and caster sugar in a large mixing bowl until really pale and fluffy - this will take about 5 minutes. Add the vanilla bean paste, then gradually add the beaten eggs, a little at a time, mixing well between each addition and adding a little of the flour if the mixture looks curdled at any stage.
3. Sift the flour, cornflour and baking powder into the bowl, add the salt and 2 tbsp of the milk, then mix again until smooth. Add extra milk if necessary to slacken the mixture.
4. Divide the batter evenly between the prepared cake tins and bake on the middle shelf of the preheated oven for about 30 minutes until pale golden and a skewer inserted in the middle of the cakes comes out clean. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto a wire rack until completely cold.
5. To make the buttercream, cream the butter in a stand mixer until very soft and pale. Sift in the icing sugar and vanilla bean paste in stages, mixing well between each addition until pale, smooth and very light. Spread the top of one of the cakes with the buttercream. Cover with a thick layer of strawberry jam and top with the other cake, pressing down gently. Dust with icing sugar and serve immediately.