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Classic Cream and Jam Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
3
- For the cakes
- 1 cup butter
- 1 cup caster sugar
- 4 eggs
- 2 cups self-rising flour
- For the filling
- ⅓ cup butter
- ½ tsp vanilla extract
- 1 ¾ cups powdered sugar
- ½ cup Strawberry Jam
- To decorate
- powdered sugar
How healthy are the main ingredients?
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Preparation
Kitchen utensils
1 Small pot mit Deckel, 1 Measuring cups, 1 Tablespoon, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Immersion blender
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line six 7.5cm x 10cm |2" x 3" spring-sided cake tins with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and mix well.
4.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling: beat the butter and vanilla until creamy. Sift in the icing sugar and beat until thick and smooth.
6.
Spread the buttercream onto 3 of the cakes. Top with jam, then place 1 cake on top of each of the layered cakes. Dust generously with icing sugar.
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