|Prep time: 25 minutes||Cooking time: 35 minutes||Total time: 1 hour|
This wonderful vanilla cake is a perfect recipe book staple as it turns out light, fluffy and wonderfully moist every time. This particular vanilla cake contains a rather large amount of eggs (six in total) but don’t be too worried as they only serve to make the finished cake full of flavor.
If you’re not too keen on nutmeg, although the flavor within the cake itself is very subtle, you can replace it with a pinch of salt for a pure, simple vanilla sponge.
2 8-Inch Cake Tins (Greased and lined with baking parchment)
Fluffy Vanilla Buttercream
150g/5oz Unsalted Butter (Preferably butter instead of margarine)
210g/7.5oz Powdered Sugar
1 Teaspoon Pure Vanilla Extract/ Seeds of 1 vanilla Pod
To Assemble the Cake
2 Vanilla Cake Layers
6 Tablespoons Strawberry Jelly
Spread the buttercream over one layer of the vanilla cake. Top with a thin layer of the strawberry jelly and place the other layer on top. Dust with a light sprinkling of Powdered Sugar and serve either on its own or with a little cream.