- Prep Time : 15-20 minutes
- Cook Time : 30 minutes
- Yield : 8
- Preheat oven to 150 (140 fan oven) and prepare two 8 or 9″ sandwich tins with paper and sides greased.
- Weigh out the dry ingredients into a bowl and mix together.
- Using a mixer, whisk the eggs until they’re pale. Add the buttermilk, syrup and oil and give a quick whizz.
- Divide the mixture between the two tins and pop in the centre of the preheated oven.
- Bake for 30 minutes, or until a skewer comes out clean and the sponge springs back to the touch.
- Allow to cool in the tin for a few minutes then turn the cakes out onto a rack to cool.
- Slather one of the sponges with cherry jam – I used about half a jar. Top with the other sponge.
- On top of the cold cake, whack the buttercream in whatever style you choose. I went for a bit of piping, just for a laugh (my piping is abysmal!) but swirled on with a palette knife looks just as good. Then top with some fresh cherries if you like.
Credits:She Sings, She Bakes
She Sings, She's Bakes Blog here
Sometimes simplicity is best. There’s a temptation to create cakes with loads of layers, lots of flavours and toppings galore, and there’s no doubt that experimenting with baking like that can be exciting and challenging, but sometimes it’s good to get back to basics, classic flavours and just make a great, plain cake.