Place in 2 greased and bottom-lined 20cm (8 inch) sandwich tins. Step 3: Bake in centre of pre-heated oven 180° C (160 °C fan, gas mark 4) for 30-35 minutes. Step 4: Turn out, remove paper and cool. Sandwich with jam and place chosen icing ingredients in bowl and mix until smooth. Use to fill the cake and, if liked, spread or pipe over the top.. Divide the batter between two greased 8-inch round pans. Bake in a preheated oven for 25 to 30 minutes. Let the cakes cool for 10 minutes in the pans before moving them to a cooling rack. While the cakes cool, prepare the super-easy buttercream for the filling.
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Cake. Preheat the oven to 190ºC/170ºC fan and line three 20cm/8inch cake tins. In a large bowl, beat together the unsalted butter and caster sugar until combined. Then, add your eggs, whole milk, self raising flour and baking powder, and beat until combined again – but be careful to not over beat.. Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon. Bake in the preheated oven until top is golden brown and a toothpick.
