225g Caster Sugar
225g Self Raising Flour
500g Icing Sugar
Berries (for decorating)
Preheat your oven to 160 fan. Make the cake first by creaming the Stork/Butter with the sugar then whisk in the eggs one at a time. Add the self raising flour and proceed to fold slowly until they are all combined. Divide the mixture between two 8” lined and greased loose bottomed cake tins and bake for 35/40 minutes.
Once this is done, leave them to go cold on a wire cooling rack. Once you have done make your buttercream by whisking the butter till it’s very pale and mousse like and add the icing sugar in two halves.
To put together put a layer of jam on the base add a layer of buttercream place the other sponge on top and use the rest of the buttercream to decorate with the berries and sprinkle with a little icing sugar to finish off.