Place the butter and sugar into the mixer and blend, then add the rest of the ingredients and blend until everything is mixed.
Split the batter between 2 greased 8 inch round pans, and bake for 25-30 minutes.
Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
For the filling:
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract.
To assemble the cake:
Spread the buttercream over the bottom of one of the sponges.
Then spread on the strawberry or raspberry jam.
Sandwich them together. Dust the cake with a bit of powdered sugar right before serving.
If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Ingredients like flour and butter are different from country to country. The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients). Happy Baking!
Although this is an all in one cake, I always start with adding the butter and sugar first in the bowl so they get a chance to cream together.
This All in One bowl method is much quicker and easier than traditional ‘creamed’ methods of making sponge cake. It’s hassle free, but it does require your butter to be really soft.
If you're more comfortable with the creaming method, just cream the butter and sugar together and then just dump in everything else and mix until blended.
You can use a food processor or an electric mixer to prepare the batter.
Please note: The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients. If you are outside the US, please follow those measurements for the best results.