An alternative to using cutters, as in Jo’s recipe here, is to make a slab or a square in a roasting tin with straight sides. Line the bottom well with baking parchment and then bake the sponge as a whole and divide it into squares when it’s baked so you’re not wasting any. Once you’ve cut them into squares, fill them with cream and strawberry jam and dust with icing sugar and pop a raspberry on the top.
For the jam
• 450g/1lb strawberries, chopped
• 300g/101/2oz jam sugar
For the sponge
• 225g/8oz self-raising flour
• 4 free-range eggs
• 225g/8oz caster sugar
• 225g/8oz margarine
• vanilla extract
For the buttercream
• 250g/9oz icing sugar, plus extra for dusting
• 65g/21/4oz butter, softened
• 1 tbsp milk
1. Preheat the oven to 190°C/375°F/Gas 5. Line two Swiss roll tins with greaseproof paper.
2. For the jam, place the strawberries and sugar in a heavy-based pan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool.
3. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into the Swiss roll tins, flatten with a palette knife and bake in the oven for 18—20 minutes or until golden brown and cooked through.
4. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool.
5. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle.
6. Cut 24 x 5cm/2in circles from the sponges. Spread twelve circles with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich.