Prep time: 30min
Cooking time: 35min
Makes: 8 cakes
There were real purists in my classes who would not accept that you could put smarties on top of a Victoria Sponge cake, so they ate them instead!
400g butter, softened
225g caster sugar
225g self raising flour
300g icing sugar
½tsp vanilla extract
6tbsp strawberry jam
for each cake you will need 1-2 strawberries
Smarties to decorate
First make the cakes. Place 225g softened butter in a large bowl with the caster sugar and beat together with a wooden spoon or whisk until pale and light. Add the eggs, one at a time, beating well in between. Then add the flour and stir until well combined. Spoon the mixture into an 18cm cake tin lined with baking parchment and cook at 180°C for 30-35min or until the cake is puffed up and golden and a skewer inserted into the centre comes out clean. Set the cake aside to cool for 10min, then turn out onto a wire rack, carefully remove the baking parchment and leave the cake to cool completely.
Meanwhile for the buttercream, place the remaining butter in a large bowl, add the sifted icing sugar and slowly beat together until smooth.
When the cake is cool cut in half to make two 18x 9cm cakes, then cut these cakes into 4cm widths, so that you land up with eight 9x4cm cakes.
Cut each cake in half and spread the bottom half with jam, a layer of strawberries and a layer of buttercream. Very carefully sandwich together with the top half. . Spread an even layer of butter cream over the top of each of the cakes and then decorate with the smarties.