Ingredients

• 1.33 cups self-rising flour
• 0.75 cups white sugar
• 0.75 cups margarine
• 0.5 teaspoons vanilla extract
• 3 eggs
• 0.75 cups confectioners' sugar
• 0.25 cups butter
• 0.5 teaspoons vanilla extract
• 0.5 cups strawberry or raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
2. 2 Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.
3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
4. 4 Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
5. 5 Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.

Nutrition per serving