Ingredients

Print recipe

Directions

  1. Preheat the oven to 180C and grease a 6” round cake tin with 2" sides. Line the bottom with a round of parchment paper.
  2. In a medium bowl, beat together with an electric mixer the butter, sugar, and vanilla. Beat very well, for about 1-2 minutes.
  3. Add the egg and beat until well combined, about 15 seconds.
  4. In a small bowl, whisk together the flour, salt and baking powder. Add half of this to the batter and beat lightly.
  5. Stir in the milk and continue beating. Add the remaining dry ingredients and beat.
  6. Scrape the batter into the pan, smoothing the top and bake on a small sheet pan for 25-30 minutes, until a skewer inserted comes out clean.
  7. Let cool on a wire rack in the pan. Carefully remove the cake by running a knife around the edge of the pan. The bottom should come free easily, since it was lined with parchment.
  8. Next, make the buttercream: in a medium bowl, beat the butter with an electric mixer until light and fluffy. Add the icing sugar and milk and beat until combined.
  9. In a small bowl, add the strawberry jam, and stir in a scoop of the buttercream, about a 1/2 cup. Mix very well until combined. If it's not red enough for you, add red food colouring. If the jam causes the buttercream to be too loose and floppy, refrigerate it for an hour. 
  10. Place the cake on a serving plate. Using a small spatula, spread the strawberry icing along the bottom edge of the cake.
  11. Next, spread the remaining (white) icing on top of the cake, pushing it down the sides as you go. Using the spatula, smooth the sides of the cake and blend the white and pink icing together.
  12. Slice and serve.

 

 

 

explore our

Similar Recipes

Baking

WHITE CHOCOLATE AND CRANBERRY COOKIES

These cookies come together quickly and are a great addition to any Christmas...

At Home With Kerrygold

Victoria Sponge cake

Preheat the oven to 180°C Cream the butter and sugar toge...

Baking

Rory O’Connell’s Marshmallow, Raspberry and Rose Cake

Rory O’Connell’s marshmallow, raspberry and rose cake consists of a class...

Main courses

Pan Fried Hake with Lemon & Herb butter sauce

Of course this recipe is great with just parsley but experiment with a combin...

Serves 4
Main courses

SPRING ONION POTATO CAKES

Begin by boiling the potatoes until soft. Next, ma...

Seasonal

Chocolate Biscuit Cake Christmas Cracker

Perfect for a delicious edible Christmas gift this Christmas! Place...

Seasonal

Festive Pumpkin and Ginger Cake with Salted Caramel Icing

This cake is the perfect showstopper for the festive season....

see more