Ingredients (serves eight)
- 225g unsalted butter
- 225g caster sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 200g self-raising flour
- 25g cornflour (optional – if not used replace with 25g self-raising flour)
- 1 teaspoon baking powder
- 3-4 tablespoons milk
For the filling
- 2-4 tablespoons any flavoured jam
- 125ml (or 142ml tub) double cream
- 1-2 tablespoons caster sugar
Preheat the oven to 180 C/Gas mark 4. Grease two sandwich tins. If the tins are loose bottomed you don’t need to line them, otherwise do. Add the butter, sugar, vanilla essence and eggs (one at a time) to a bowl, adding a spoonful of flour between each. Fold in the remaining flour and the cornflour, also adding the baking powder. Then add the milk. Pour the cake mixture into the tins. Bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to touch on the top and a skewer comes out clean. Leave the cakes in their tins to cool on a wire rack for 10 minutes before turning out to cool completely. When you’re ready to eat the cake, put one layer on a plate, right-way up and spread with jam. Whip the cream, until it’s thickened but still soft, and spread over the jam. Sit the other cake on top, and sprinkle over a tablespoon of caster sugar.
Recipe and image kindly supplied by Hope & Glory Tea.