If you live in Sydney or plan to visit this beautiful city, then I strongly suggest you check out the Vaucluse Gardens tea rooms. It is a super place and is an excellent venue for a most enjoyable afternoon tea.
Filling 100g Butter Softened 140g Icing Sugar Vanilla Extract 340g good quality Strawberry Jam Icing Sugar to decorate
METHOD Heat oven to 190* fan forced oven. Butter two 20cm sandwich tins and line with non-stick baking paper. In a bowl, beat all the cake ingredients together until you have a smooth soft batter Divide the mixture between the tins, smooth the surface with the back of a spoon Bake for 20 minutes until golden and the cake springs back when pressed Turn onto a cooling rack and leave to cool completely To make the filling, beat the butter until smooth and creamy, then gradually beat in the sieved icing sugar and the vanilla extract. Spread the butter cream over the bottom of one of the sponges, spread the bottom of the other sponge with jam and place on top. Dust with a little icing sugar before serving.
