How To Make A Cake with Strong Bread Flour


  • 2 eggs
  • 125g caster sugar
  • 100ml sunflower oil
  • ½ tsp vinegar
  • 100g Doves Farm Organic Strong White Bread Flour
  • 20g cornflour
  • 3 tsp baking powder
  • oil, for tins
  • 50g butter (or vegan butter)
  • 100g icing sugar
  • 3 tbsp strawberry jam
  • icing sugar, to dust


Sponge Cakes

  1. Rub some oil around the inside of two 18cm/7” round, loose bottom cake tins and pre-heat the oven.
  2. Break the eggs into a mixing bowl, add the sugar, oil and vinegar and beat well.
  3. Measure the bread flour, cornflour and baking powder into another bowl and stir to combine.
  4. Sieve the flour blend onto the egg mixture and, using a metal spoon, gently cut and fold everything together. Take care not to overmix.
  5. Divide the mixture between the prepared tins and smooth the tops.
  6. Bake for 20-25 minutes.
  7. Leave the cakes in the tin for 5 minutes then turn them out onto a rack to cool.


  1. Chop the butter into small cubes.
  2. Put the butter cubes into a mixing bowl and beat until softened.
  3. Sieve the icing sugar into a bowl.
  4. Beat the icing sugar into the butter a spoon at a time mixing to a smooth buttercream paste.
  5. Spread over one cold cake.
  6. Spread the jam over the other cake and place it, jam side down, on the buttercream
  7. Before serving sieve a little icing sugar over the top of the cake.