It is a basic sponge cake recipe. I usually use the all in one method and the important thing is too have all ingredients at room temperature and the butter does need to be very soft. All ingredients I use are organic where possible.
6oz soft unsalted soft butter
6oz caster sugar
3 large eggs
6oz self-raising flour(Or plain flour with 1t baking powder and 0.5 t bicarb)
1 t vanilla extract
Mix all together and transfer into two sandwich cake tins and bake on 180 deg.C for 20-25 minutes. Cool and use as you wish.
For the strawberries and cream cake I sandwiched together using homemade rhubarb and raspberry compote and butter icing. Top iced with double cream and vanilla dusting sugar and decorated with organic strawberries.