4oz / 110g self raising flour, sifted
1 tsp baking powder
4oz / 110g margarine or butter, at room temperature
4oz / 110g caster sugar
2 large eggs
2-3 drops vanilla essence
To finish: jam and/or fresh cream
- Pre-heat oven to gas mark 3/ 325 F/ 170 C. Line two 7 inch/ 18cm sponge tins (no less than 1 inch / 2.5cm deep) with greaseproof paper or silicone paper, lightly greased.
- In a large mixing bowl, sift flour and baking powder, give the flour a good airing while doing so. Then add all the other ingredients to the bowl and whisk them together until thoroughly combined. If the mix is too stiff then add a teaspoon or two of warm water and whisk again.
- Divide the mixture between the two tins, level off and bake for about 30 mins. When cooked leave them in the tin for only about 30 seconds, then loosen the edges with a palate knife and turn them out onto a wire cooling rack. When cool sandwich the cakes together with jam and cream in the middle. Dust with icing sugar (on in my case, edible glitter).
|Sorry about the glitter - couldn't help myself!|