1 cup butter, softened
1 cup caster sugar
4 large eggs
1 cup self-raising flour
2 tsp baking powder
Filling and topping
about 4 tbsp. strawberry or raspberry jam
a little caster sugar
Preheat the oven to 350°F. Lightly grease two loose-based 20cm cake tins, 4cm deep, then line the bases with non-stick parchment.
Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.
Divide the mixture between the tins and level the surface with the back of a spoon or a plastic spatula.
Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a butter knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.
Choose the cake with the best top, then put the other cake top-down on to a serving plate. Spread with the jam, put the other cake on top (top facing up) and sprinkle with caster sugar to serve.
Recipe courtesy of The Telegraph and Mary Berry
Sometimes, I think England wording is so confusing, like how they call pants trousers!!! I've gone through this recipe and translated most of these words for you but some words need a little clear up. Caster sugar cannot be substituted but can be made. Click here for the caster sugar recipe. Self rising flour is also special but does not pop up commonly in recipes, so I suggest you make it. Click here for self-rising flour recipe. This is a good recipe, it will just easily fall apart and can be a little dry if you're not careful. Drop the jam onto the cake, then carefully, gently, spread it with a butter knife otherwise the cake will peel apart.