June 01, 2015


Butter - 100 gms
Castor sugar - 100 gms
Large eggs - 2 (lightly beaten)
Self raising flour - 100 gms (sieved)

For the filling and topping:
Strawberry jam - 2 tbsp
Castor sugar - 2-3 tsp


  • Well grease two 6 or 7" sandwich tins. 
  • Cream butter and sugar until pale and creamy, then beat in the eggs. 
  • Add a tbsp of flour with the last amount of egg to prevent curdling.
  • Fold in the rest of the flour with a metal spoon,then divide the mixture equally between the two tins.
  • Bake in a moderate oven for about 20 minutes.
  • When the cake is cooked the colour should be pale golden and shrinking away from the edges of the tins and when lightly pressed with the finger, should spring back into shape.
  • Turn out to cool on a wire tray.
  • When completely cold, sandwich together with jam and dust with the castor sugar.

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