Ingredients
For the Sponge Cake:
- 200g unsalted butter, softened
- 200g castor sugar
- 4 Large eggs
- 200g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons cannabis oil (adjust based on desired potency)
- 2 tablespoons milk
For the Filling:
- 100g unsalted butter, softened
- 140g icing sugar, sifted
- 1 teaspoon vanilla extract
- 4 tablespoons strawberry jam
To Decorate:
Icing sugar for dusting
Instructions:
Preparing the Sponge Cake:
1. Preparing the Oven: Preheat your oven to 180°C (160°C fan). Grease and line the 20cm round cake tins with baking parchment.
2. Cream butter and Sugar: in a large bowl, beat the softened butter and caster sugar together until light and fluffy, about 3-5 minutes using electric mixer on medium-high speed.
3. Add Eggs: Beat the eggs in a separate bowl. Gradually add the beaten eggs to the butter and sugar mixture, a little at a time, beating well after each addition to prevent cursing.
4. Add Vanilla and Cannabis Oil: Mix ib the vanilla extract and cannabis oil until well combined.
5. Fold in Dry Ingredients: Sift together the self-raising flour and baking powder. Gently fold this into the mixture using a spatula or large metal spoon.
6. Adjust Consistency: If the mixture is a bit stiff, add the milk to achieve a dropping consistency (the mixture should drop off the spoon easily but not too runny).
7. Bake the Cakes: Divide the cake mixture evenly between the two prepared tins. Level the tops with a spatula and bake in the preheated oven for 20 – 25 minutes or until golden brown and a skewer inserted into the center comes out clean.
8. Cool the Cakes: Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.
Preparing the Filling:
1. Make the Buttercream: in a bowl, beat the softened butter until smooth. Gradually add the sifted icing sugar and vanilla extract, beating until light and fluffy.
2. Assemble the cake:
- Place one of the sponge cakes on a serving plate. Spread the buttercream evenly over the top.
- Spread the strawberry jam over the buttercream and place the second sponge cake on top.
Decorating and Serving:
1. Dust with Icing Sugar: Lightly dust the top of the cake with icing sugar.
2. Serve: Slice and serve with a cup of tea or coffee.