This is a delightful cake, wonderful with a cup of tea or really, any time of the day. First off, preheat your oven to 350 degrees Fahrenheit then butter and line the bottom of your square pan with parchment paper. You can also use a round pan. Into a mixing bowl, sift two cups of self-rising flour together with a quarter teaspoon of baking powder and an additional quarter teaspoon of salt.
If you are making this recipe with all-purpose flour, use two cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 3/4 of a teaspoon of salt. Whisk it then set it aside. In the bowl of a stand mixer, add one cup of room temperature unsalted butter then cream the butter first for a minute or less until nice and smooth.
Add one cup plus two tablespoons of granulated sugar and mix it at medium speed for about three minutes until light and fluffy. Add 4 room temperature eggs one at a time and scrape the bowl down between each addition because this needs to be a beautiful uniform consistency. After adding the eggs in, add one and a half teaspoons of vanilla extract along with one tablespoon of whole milk and mix until incorporated.
With the mixer on low, add the flour gradually mixing just until almost combined then finish off by hand. You do not want to overmix your batter. Pour the batter into your prepared cake pan(s) and smooth the top then bake in the 350 degrees Fahrenheit preheated oven for 30 to 35 minutes o until golden brown on top.
Once baked, remove and let the cake cool on a wire rack. This cake can be sliced and layered with jam and whipped cream and topped with powdered sugar. Whichever way you serve this cake you are going to love it.
- 2 cups self-rising flour (240g/ 8.5Oz)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened (227g/ 8Oz)
- 1 cup plus 2 tablespoons granulated sugar (225g/ 7.9Oz)
- 4 large eggs at room temperature
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract divided
- ½ cup heavy cream (120ml)
- 1 tablespoon confectioners’ sugar plus more for dusting
- ⅓ cup strawberry jam (80ml/110g)