1 cup sugar
1½ cups flour sifted
2 teaspoons baking powder
1 teaspoon vanilla essence
½ cup milk
Cream together sugar, eggs and vanilla essence.
Melt butter and milk. Bring to the boil.
Add to above ingredients.
Lastly, by hand, add your baking powder.
Divide into two 23cm round baking tins.
Bake at 180 degrees C for 35 minutes.
Add 100g icing sugar alternatively with a small tin (or tub) of granadilla pulp
Your icing must be stiff
Turning both cakes upside down, on the one side, spread with a nice soft strawberry jam (or jam of your choice), and on the other side, spread nicely with some granadilla icing. Sandwich the two together.
Place on serving plate or where easy to resume with icing the rest of the cake all round the sides and on top.
Prepared, tried and tested by: Dalia Frank