17 December 2012,22:53 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to 180°C / 350°F / Gas Mark 4. Grease and line 2 round cake pans with baking parchment.
  • Place the butter and sugar in a bowl and beat well, either by hand or with an electric mixer, until pale and soft.
  • Gradually beat in the eggs, adding a spoonful of the flour to prevent the mixture from curdling. Fold in the remaining flour and the vanilla extract.
  • Divide the mixture evenly between the two pans and spread out. Bake in the oven for about 20 - 25 minutes or until well risen and springy to the touch.
  • Cool the cakes in the pans for a few minutes and then turn out onto wire racks and leave to cool. Peel off the paper.
  • Make the butter cream by creaming the butter with the confectioners' sugar until pale and soft. Finally beat in the milk and vanilla extract to taste.
  • When the cakes are cool, sandwich them together with the preserves and a half of the butter cream.
  • Spread the remaining butter cream over the top and sides of the cake and give a smooth finish.
  • Arrange different colored circles of sugar paste or prepared icing all over the top and sides of the cake.


  • 250 grams self-rising flour
  • 1 teaspoon vanilla extract
  • 250 grams butter, softened
  • 250 grams superfine sugar
  • 4 eggs
  • 50 grams strawberry or raspberry preserves

The Butter cream Filling and Topping

  • 500 grams confectioners' sugar
  • 1 tablespoon milk
  • 100 grams prepared icing, coloured, rolled and cut into circles.
  • 250 grams butter, softened
  • Vanilla extract, to taste

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