Ingredients Jump to Instructions ↓

  1. 225g (8oz) butter, softened

  2. 225g (8oz) golden caster sugar

  3. 225g (8oz) self-raising flour

  4. 10ml (2tsp) baking powder

  5. 4 large eggs

  6. 1tsp vanilla essence

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C (350°F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment. Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface. Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely. To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.


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