Strawberry/Vanilla Sponge Cake

125g butter, room temperature

200g (250ml) Huletts White Sugar

5ml (1 tsp) vanilla essence

3 extra-large eggs

280g (500ml) cake flour

15ml (1 tbs) baking powder

3ml (½ tsp) salt

150ml milk

Butter Icing

100g butter, softened

260g (500ml) Huletts

Icing Sugar, sifted

5ml (1 tsp) vanilla essence

+/- 30ml (2 tbs) milk

Hundreds and thousands – optional

Strawberries for decoration

Preheat the oven to 180°C. Grease and line a cake tin. Cream the butter and sugar together until light and creamy. Add the vanilla essence.

Add the eggs one at a time, beating well after each addition.

Sift the flour, baking powder and salt together.

Fold into the creamed mixture, alternately with the milk.

Spoon mixture into the prepared cake tin and bake at 180°C (thermo-fan oven) until golden and a skewer inserted comes out clean.

Leave in the cake tin until cold before turning out.

Butter Icing

Cream butter and icing sugar together.

Add the vanilla essence and enough milk to make a soft spreading consistency.

Cream the cake and decorate with hundreds and thousands and strawberries