What You Will Need:
200g Caster Sugar
4 Medium Eggs
200g Self Raising Flour
Splash of milk
140g Icing Sugar
Mackays Strawberry Jam - No Bits ( I find this jam to have the best sweet flavour)
Regal Ice - Ready To Roll by Dr Oetker (White)
Jam (To stick the icing to the cake)
Preheat oven to 190 degrees and grease 2 cake tins
Cream together butter and sugar to form a smooth creamy paste. Add vanilla extract.
In a cup beat together the eggs and gradually stir into this mixture.
When mixed, add the sieved flour. Fold together with a metal spoon. This is where I like to add some milk to get it to the consistency I prefer. It should have a light dropping consistency.
Bake in the oven for 20 minutes until light and springy.
* My cake was very light and airy, which made it more delicious. We do not want a heavy cake so do not over beat *
Leave cake to cool thoroughly on a wire rack.
For the icing mix the butter and icing sugar together, until it is completely smooth and creamy. Add a dash of vanilla extract.
Smother this onto one side of the cake sponge and smother lots of jam onto the remaining cake sponge. Be very generous ;) and sandwich both the sponges together
Next you want to either boil or melt the some jam in the microwave until it is a hot liquid. Brush this liquid over the cake
Now for the royal icing, it explains on the package how to use it but basically you take as much as you need ( I used about 3/4) and roll it between your hands until it becomes pliable Then using a rolling pin roll it out to the thickness you require. Make sure you cover your work surface with lots of icing sugar first (not flour) so that it doesn't stick. When you get your desired thickness, CAREFULLY (!) use your rolling pin and place over the hot jam mix and onto the cake.
Press down carefully and mold to the cake. Cut excess icing off using a sharp knife.
Add cherries using the hot jam to stick them onto the cake
Now enjoy! I seriously loved this cake so much and was really proud of it.