Yield
10-12 Servings
Prep Time
30 Min
Cook Time
45 min
Ingredients
| 200g | Unsalted butter, at room temperature |
| 200g | Caster sugar |
| 4 | Eggs, grade A |
| 200g | Blue Key Self-Raising Flour |
| 1 tsp | Baking powder |
| 200g | Krimwell margarine, at room temperature |
| 140g | Icing sugar |
| ¼ tsp | Star Brand Vanilla Flavour |
| 300g | Strawberry jam |
| ~20 | Fresh strawberries |
| ~20 | Fresh blueberries |
Method
- Preheat oven to 180°C.
- Beat butter until pale. Add caster sugar and continue to beat until the mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a bowl, sift Blue Key Self-Raising Flour and add baking powder.
- Stir in flour mixture to the butter mixture. Mix until well combined.
- Line an 8-inch cake pan with parchment paper and pour the cake batter into prepared cake pan and bake for 45 minutes or until a toothpick comes out clean when inserted into the centre.
- Remove cake from cake pan and allow cake to cool completely on a wire rack before assembling.
- For the buttercream filling, combine krimwell margarine, icing sugar and Star Brand Vanilla Flavour. Whisk until smooth.
- Once the cake has completely cooled down, slice it horizontally into two layers. Spread the strawberry jam all over the surface of bottom layer and then pipe the buttercream filling sparingly over the cake and place halved strawberries in between the buttercream filling.
- Top with the second layer of cake. Dust on top with some icing sugar. Decorate with buttercream filling, strawberries and blueberries as desired.