Cooking time: 25 mins plus cooling
Serves 10
Ingredients:
175g unsalted butter, plus extra to grease
175g caster sugar
3 medium eggs
175g self raising flour, sifted
3-4 tbsp raspberry or strawberry jam
Icing sugar
1. Preheat oven at 190c (170c fan oven) gas mark 5. Grease two 18cm sandwich tins and base-line with grease proof paper.
2. Put butter and caster sugar into a large bowl and using a handheld electric whisk, beat together until pale and fluffy. Add the eggs one at a time, beating well after each addition - add a spoonful of the flour if the mixture looks as if its about to curdle.
3. Once the eggs are added, use a large metal spoon to fold in the remaining flour. Divide the mixture evenly between the prepared tins and level the surface.
4. Bake in the centre of the oven for 20-25 minuets until the cakes are well risen and spring back when lightly pressed in the centre. Loosen the edges with a palette knife and leave in the tins for 10 mins.
5. Turn out, remove the lining paper and leave to cool on a wire rack. Sandwich the two cakes together with jam and dust with icing sugar or caster sugar. Slice and serve.
Try it - its so tasty!
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