2 large eggs
100g softened butter
100g caster sugar
100g self-raising flour
1 tsp. baking powder
4 large eggs
225g softened butter
225g caster sugar
225g self-raising flour
2 tsp. baking powder
5 large eggs
310g softened butter
310g caster sugar
310g self-raising flour
2 ½ tsp. baking powder
For the filling
140g softened butter
280g icing sugar
1-2 tbsp. milk
Few drops of vanilla essence
A jar of strawberry jam
A selection of fruits and flowers
Pre heat the oven to 190C/fan170C/gas 5.
Grease both of the 6” baking tins with butter and line with a non-stick baking parchment.
In a large bowl beat together all of the ingredients to make the 6” sponges – eggs, butter, sugar, flour and baking powder.
Mix thoroughly until you have a smooth, soft batter.
Divide the cake mixture between the two tins and smooth down the mixture using a spatula.
Bake in the oven for around 20 minutes or until golden brown.
Leave to cool in the tin for 10-15 minutes then transfer to a wire cooling rack.
Repeat the above steps for the 8” and 10” sponges.
To make the filling beat the butter until thick and creamy, then gradually beat in the icing sugar and add a few tbsp. of milk.
Once thoroughly mixed, add in the vanilla essence and then mix once more.
Once the sponges have completely cooled, spread a thick layer of buttercream on the first 6" sponge, and then a thick layer of jam on the second 6" sponge.
Repeat the process with the 8” and 10” sponges.
Place the 6” sponge on top of the other 6” sponge to create a sandwich then dust with a thick layer of icing sugar.
Repeat for the 8” and 10” sponge.
Now to construct the naked cake, the 10” sponge should be on the bottom, the 8” sponge should be placed on top, finished off with the 6” sponge at the very top of the tier.
Using a variety of fruits, flowers, nuts or sauces of your choice, decorate your naked cake to reach your desired effect.