MOIST AND FLUFFY STRAWBERRY & BUTTERCREAM SPONGE CAKE - BEST EVER RECIPE

Moist and Fluffy Strawberry & Buttercream Sponge Cake - Best Ever Recipe image

This recipe has been tested and altered to create the lightest fluffiest but still moist sponge cake with a rich indulgent buttercream. You need to give this cake a try!

Provided by turbosnowball

Time 40m

Yield Serves 8

Number Of Ingredients 39

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Ingredients

250g Unsalted Butter, room temperature
250g Caster Sugar
4 Large eggs, room temperature
260g Self-Raising Flour
1/2 heaped tsp Baking Powder
Pinch of Salt
150ml of Milk, full fat or semi skimmed will do
50ml Vegetable oil
1 1/2 tsp vanilla bean paste or 2 tsp vanilla essence
250g Unsalted Butter, room temperature
250g Caster Sugar
4 Large eggs, room temperature
260g Self-Raising Flour
1/2 heaped tsp Baking Powder
Pinch of Salt
150ml of Milk, full fat or semi skimmed will do
50ml Vegetable oil
1 1/2 tsp vanilla bean paste or 2 tsp vanilla essence
250g Unsalted Butter
210g Icing Sugar
1 tsp Vanilla Bean Paste or 1 1/2 tsp vanilla essence
2 tbsp Milk
Good Quality Strawberry Jam
250g Unsalted Butter, room temperature
250g Caster Sugar
4 Large eggs, room temperature
260g Self-Raising Flour
1/2 heaped tsp Baking Powder
Pinch of Salt
150ml of Milk, full fat or semi skimmed will do
50ml Vegetable oil
1 1/2 tsp vanilla bean paste or 2 tsp vanilla essence
250g Unsalted Butter
210g Icing Sugar
1 tsp Vanilla Bean Paste or 1 1/2 tsp vanilla essence
2 tbsp Milk
Good Quality Strawberry Jam
5 nice sized Strawberries
2 tbsp icing sugar

Steps:

Preheat oven to 200°F/180° Fan/Gas 4. Grease and flour 2 x 9" cake pans. Into a large mixing bowl add your softened butter and caster sugar then cream together with a hand mixer until well combined and fluffy (you can use a stand mixer if you prefer but make sure you scrape down the sides of the bowl to fully incorporate the ingredients together). Next add 1 egg at a time and fully combine into the butter and sugar mix (this ensures an airy light sponge).
In a separate bowl sift in your self raising flour, baking powder and salt. Stir to combine. In a measuring jug or large cup mix together the oil, milk and the vanilla paste, stir and set aside. Now using a wooden spoon fold in a 3rd of the flour mix until fully combined followed by a 3rd of the milk. Alternate the flour and milk until it has all been folded into the batter. Divide the mix evenly between the two prepared pans and bake in the oven for 20-22 mins until a skewer dipped into the centre comes out clean.
Once cooked, remove the sponges from their tins and leave to cool on a wire rack. In a medium sized bowl add the softened butter and vanilla paste. Using a hand mixer blend to a smooth creamy consistency. Now sift in the icing sugar and combine everything together. Add the 2 tbsp milk if you need to, this will loosen the buttercream up a bit and make it easier for spreading on the cake.
Take one of the sponges and lay flat side down onto a cake board or serving plate of your choice. Now spread on 2/3 of the buttercream forming an even layer all over. Dollop over 1/3 jar of strawberry jam and spread over the top of the buttercream. Now place the remaining sponge on top making sure the flat side is facing up, press down slightly. To decorate spread the remaining buttercream over the top and sift over the icing sugar. Halve 4 of the strawberries and place on top of the cake marking out the slices. Slice the remaining strawberry length ways to create a fan shape and place in the centre.