- Serves: 6-8
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 175 g butter, softened, plus extra for greasing
- 175 g caster sugar
- 3 eggs
- 175 g plain flour
- 1 tsp baking powder
- 1 tbsp milk
For the filling
- 3-4 tbsp raspberry, strawberry or blackberry jam
- 125 ml double cream
- caster or icing sugar, for dusting
Tips and Suggestions
This is best eaten on the day its made. If you want the cake to last for a few days (without putting it in the fridge), omit the cream and use just jam in the centre; this will keep in an airtight box for 2-3 days.
1. Preheat the oven to 180C/160C fan/gas 4. Butter and flour the sides of two 18cm sandwich tins and line the bases with a disc of baking parchment.
2. Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.
3. Whisk the eggs together in a small bowl for a few seconds until just mixed, then gradually add them to the butter mixture, beating all the time. Sift in the flour and baking powder, then add the milk and fold in gently to incorporate.
4. Divide the mixture between the two tins and make a slight hollow in the centre of each cake so that when it rises it doesnt peak too much in the centre, making it difficult to sandwich together with the other half.
5. Place in the centre of the oven and bake for 18-25 minutes, or until golden on top and springy to the touch.
6. Remove from the oven and allow to cool in the tins for 10 minutes, then loosen around the edges of each cake using a small, sharp knife and carefully remove from the tins before leaving on a wire rack to cool down completely.
7. For the filling: Once cool, spread the jam over the first cake, followed by a layer of double or regular cream, whipped until almost stiff.
8. Place the second cake over the top and then dust with icing or caster sugar.
Text © Rachel Allen 2012. Photography © Philip Webb 2012.
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