Prepare Ahead
Grease and base line two 17.5 cm sandwich tins. Preheat the oven to 180C/Gas4.
Instructions
-
1
In a mixing bowl beat the butter and sugar until light, creamy and fluffy.
-
2
Now add the eggs a little at a time, beating well between each addition, to ensure the mixture doesn’t curdle. If the mixture does curdle add a little of the flour and beat well before continuing with the egg and finally the vanilla essence.
-
3
Gently fold in the flour and then divide the mixture between the tins and level the tops before baking in the preheated oven for 25-30 minutes until golden, risen and springy to the touch. Test with a skewer; if it's ready it will come out clean.
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4
Leave to stand in their tins for a couple of minutes before turning out and cooling fully on a wire rack. To serve, fill with jam and sandwich together, then dust the top with icing sugar. Store in an airtight tin.
Ingredients
- 100g Butter, at room temperature
- 100g Caster Sugar
- 2 Eggs, at room temperature, beaten
- 100g Self Raising Flour, sifted
- 1 tsp Vanilla Essence
- 3 tbsp Jam
- 1 dusting Icing Sugar
Makes 1 cake.
Total time required 40 mins
- Preparation time: 10 mins
- Cooking time: 30 mins