The Ingredients
- ½ cup (1 stick) unsalted butter, softened, plus more for pan
- ½ cup superfine sugar
- 2 eggs plus 1 yolk, lightly beaten
- 3 to 5 drops vanilla extract
- ½ cup double-sifted self-rising flour
- splash of whole milk
- store-bought or homemade strawberry jam
- confectioners' sugar, for dusting
Preheat oven to 350°. Grease and flour an 8" springform pan, and line with a circle of waxed paper cut to just fit inside. Using an electric mixer, cream butter and sugar until fluffy. Beat in eggs and vanilla gradually; add a little sifted flour if mixture curdles. Fold in flour with large spatula, adding a little milk to get a soft-dropping consistency. Scrape mixture into pan and smooth top. Bake for 25 minutes, or until cake is golden brown. Cool for 5 to 10 minutes before turning out onto a wire rack, then let cool completely. Halve cake (so you have two D's), and spread the bottom (porous side) of one half with a thick layer of jam. Top with the other half of the cake, smooth side up. Dust with confectioners' sugar.
Make an entire tea party spread.
