Prep Time::15 mins
Cook Time::30 mins
Additional Time::25 mins
Total Time:: 1 hr 10 mins
Servings::6
Yield::1 (7-inch) layer cake
Ingredients
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1 ⅓ cups self-rising flour
¾ cup white sugar
¾ cup margarine
½ teaspoon vanilla extract
3 eggs
¾ cup confectioners' sugar
¼ cup butter
½ teaspoon vanilla extract
½ cup strawberry or raspberry jam
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
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 inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.
Tips
I always use margarine to make the cake; butter is too heavy.
Eggs can vary a lot in size. For best results, weigh the eggs. They will more than likely weigh over or under 6 ounces. Use equal amounts of flour, sugar, and margarine.