Instructions

1. Preheat the oven to 180°C/Gas mark 4. Prepare 3 x 8” cake tins, well greased and then lined.
2. In a large mixing bowl beat the butter to a cream. 
3. Add the caster sugar and continue to beat until the mixture is very light and creamy  
4. Add the eggs, about a quarter at a time, adding 1 tbsp of the weighed-out, sieved flour with each addition and beating thoroughly before adding the next. 
5. Sift in the rest of the flour, half at a time, and use a large metal spoon to carefully fold it in.  
6. TOP TIP – you can also put all the cake ingredients in the mixer and beat it in one go – it works for us!
7. Divide the mixture equally between the prepared cake tins, spreading it out lightly and evenly with the back of a spoon. Bake in the centre of the oven for about 25 minutes or until the cakes are lightly golden and spring back into shape when gently pressed. 
8. Leave the cakes in the tins for a couple of minutes before turning them out onto a wire rack to cool completely.  
9. Make butter icing
10. Soften and beat the butter and slowly add the icing sugar, milk and vanilla extract – beat until smooth and creamy.  
11. When the cakes are cold, spread a layer of jam, and then a thin layer of butter icing, leaving enough for the top (or over fill the sandwiches and just sprinkle the cake with caster sugar).
12. Spread the remaining cream mixture on to the top of the cake and decorate the top.
13. You can add the fruit in the sandwiches or push it in at the sides for decoration – both methods are shown in the photos.
14. Finish with some sprigs of mint.

_________________________

Think sunshine, flowers and cake – gather friends and family to raise funds for vital nursing and health charities

Sign up to host a Great British Garden Party