Ingredients
3 cups self-raising flour
2 TBS corn flour
1/4 teaspoon salt
1 and 1/4 cups sugar
1/2 tsp bicarbonate of soda
3/4 cup oil
2 tsp vanilla essence
2 tsp vinegar
1 and 1/2 cups of milk
Method
Preheat your oven to 180°C and grease two 20cm cake tins to prevent batter from sticking. In a mixing bowl sift together all the dry ingredients. In another bowl, combine all the liquid ingredients. Add to the dry ingredients and combine until fully mixed.
Pour the mixture out equally into two baking tins and pop in the oven. Bake for 25-30 minutes. Let the cakes cool, then sandwich them together with strawberry jam and fresh cream. Sift some icing sugar over the top and decorate with strawberries.
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