This quantity will fill a 12" square tin!
500gms plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
.5 tsp salt
3 tsp vanilla extract
250gms unsalted butter
400gms caster sugar
Mix the flour, salt, bicarb, and baking powder together in a bowl.
Then in a large mixing bowl cream the butter and sugar together. Add the eggs, one by one, with a spoon of flour, into the mix while mixing all the while. Add the rest of the flour and buttermilk and blend to a smooth batter.
Bake at 180c for about 40 minutes or until a cake skewer comes out clean.
Leave to cool in the tin, and then turn out onto a wire tray.
When the cake is cool, run a serrated bread knife through lengthwise to create a top layer and a bottom layer. Don't worry if it breaks a bit, icing covers all tracks!
Draw a template onto a sheet of parchment, which you have cut out using the cake tin as a guide. Then cut out the template and lay on top of the cake, cut around it using a bread knife.
Fill the cake with freshly whipped cream and strawberry jam. Ice using egg white icing, prebought is just as good, I go for Supercook White Frosting!