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Ingredients
- 4 free-range eggs
- 225g/8oz caster sugar, plus a little extra for dusting the finished cake
- 225g/8oz self-raising flour
- 2 tsp baking powder
- 225g/8oz butter at room temperature, plus a little extra to grease the tins
To serve
- good-quality strawberry or raspberry jam
- whipped double cream (optional)
Method
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Preheat the oven to 180C/160C Fan/Gas 4.
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Grease and line two 20cm/8in sandwich tins.
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Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
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Mix together until well combined with an electric hand mixer, but be careful not to over mix.
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Put a damp cloth under your bowl when you’re mixing to stop it moving around.
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The finished mixture should fall off a spoon easily.
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Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check.
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Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
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Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes.
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The cakes are done when they’re golden-brown and coming away from the edge of the tins.
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Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes.
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Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
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To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam.
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If you want to, you can spread over whipped cream too.
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Top with the second cake, top-side up. Sprinkle over the caster sugar.
Banner and Image Credit: ninikas
