Golden caster sugar and golden flour come together to make this extra special golden sponge cake sandwich. It has a moreish flavour and golden syrup tones. The crumb is light and soft, compliment perfectly by the buttercream and strawberry jam filling.
Start by making the sponge. Beat the sugar and butter together until fluffy.
Beat in the eggs.
Stir in the flour and baking powder.
Add the vanilla and milk and mix until smooth.
Pour into the lined cake tins.
Bake for 20-25 minutes until golden on top. Check they're cooked through by using a skewer pushed into the middle - it should come out clean.
Allow to cool enough to handle, then turn onto a wire rack to cool completely.
To make the filling
In a clean bowl, beat the butter and icing sugar together until fluffy.
.Slowly add the vanilla while beating
Spread evenly onto one of the cakes.
Mix the jam a bit to loosen, then spread carefully over the icing – it should spread itself towards the edges. It doesn’t matter if it drips, it’ll still look lovely.
Carefully put the second sponge on top, then dust with icing sugar. Allow to settle for half an hour before serving.
Your choice of sugar: I prefer to use golden caster sugar in this recipe, as it's slightly finer and beats into the butter more easily, but golden granulated sugar will also work.Choosing your cake tin size: 18-20cm (7-8 inch) cake tins will give a small, tall sponge, while 20-23cm (8-9 inch) tins will give a shorter, wider cake. Go with your preference.