About this recipe:This sponge cake is always a winner and looks so classic. It's up to you what you fill it with but I like to use raspberry jam with vanilla buttercream. You can also chop up strawberries for the filling. I know it's more traditional to just top it with a dusting of icing sugar but I prefer vanilla buttercream.
Preheat the oven to 180 C / Gas 4. Lightly grease and line two 18cm (7 inch) cake tins with baking paper.
Cream together the margarine and caster sugar until light and fluffy. Beat in the eggs, vanilla essence and milk (adding the odd bit of flour to prevent curdling). Fold in the remaining flour and stir until just combined; pour into the prepared tins.
Bake for 20-25 minutes in the preheated oven, or until golden brown and a skewer comes out clean when poked in the middle. Place on a cooling rack.
For the buttercream: cream together the butter, icing sugar, hot milk and vanilla extract until smooth.
Once the sponges are cooled, spread one with jam and the other with buttercream; sandwich together. Top with remaining buttercream, add a strawberries and ta-da!