6-8 Servings
~ 20 - 25
- 250 g self-raising flour
- 1 tsp baking powder
- 200g castor sugar
- 200g butter
- 150ml milk
- 4 eggs
- 1 tsp vanilla essence
- 4 tbsp jam
- 150 ml fresh cream + 4 tbsp icing sugar (optional)
This is a classic cake which I’ve put a little twist to. It’s one of the most simple cakes to prepare and tastes good too. It is typically sandwiched with jam. Here we’ve added a whipped fresh cream layer before sandwiching the cakes. You may also add some strawberries or tinned peaches too if you wish.
Do this
- Get your ingredients together. Preheat oven to 180 degrees Celsius. Lightly grease 2 x 20 cm baking tins, dust with a little bit of flour and set aside.
- Sift flour and baking powder into a bowl and set aside.
- Put butter, and sugar into a separate bowl. Beat until light and fluffy.
- Add eggs one at a time, mixing until well incorporated after each addition.
- Add the essence, half the flour and half the milk. Mix again until combined. Add the remaining flour and milk. Again mix until combined.
- Split the batter evenly between the two baking tins and level them up.
- Bake in preheat oven for 20-25 min or until skewer comes out clean when inserted.
- Allow the cakes to cool down completely. Join the cakes together with the jam. If using fresh cream, whip it together with the icing sugar until stiff peaks form (until it’s thickened and spreadable). Spread the whipped fresh cream over the jam then join the cakes together. Enjoy!
