Butter Cake

Cook Time 45 minutes

Servings 8-10


1½ cup self raising flour, sifted

1 cup (225g) caster sugar

160g butter, room temperature

4 eggs, lightly beaten

2 tbsp (40ml) hot water

To serve


Whipped cream


Icing sugar


Preheat the oven to 200˚C (180˚C fan forced). Lightly grease and line the base of 2 x 20cm round cake tins.

Using an electric mixer beat together the butter and sugar until light, pale and creamy. Add 2 tablespoons of the flour to the mix then gradually add the eggs, beating well after each addition.

Using a large metal spoon, gently fold in the remaining sifted flour and water. Divide the mixture equally between the prepared tins.

Bake for 20-25 minutes or until the centre of each cake springs back when lightly pressed. Allow to stand in the tins for 5 minutes before transferring to a wire rack to cool completely.

Spread a layer of jam on top of one cake then place a layer of strawberries, dollop on the whipped cream in a thick layer to completely cover the strawberries. Add another layer of strawberries and then place the other cake on top. Sprinkle it with icing sugar before serving.


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