Updated: Mar 26
A great cake to surprise your Mum or Grandmother on Mother's Day - or any day!!
· 4 free-range eggs
· 225g caster sugar, plus a little extra for dusting the finished cake
· 225g self-raising flour
· 1 tsp baking powder
· 225g butter at room temperature, plus a little extra to grease the tins
· good-quality strawberry or raspberry jam
· whipped double cream (optional)
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
2. Cream the butter and sugar with a wooden spoon. Crack the eggs into the bowl and mix. Sieve in the flour and baking powder and mix well. The mixture should fall off the spoon easily.
3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check.
4. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins.
5. Run a knife around the edge of the tins and turn onto a wire rack. Set aside to cool completely.
6. Place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the icing sugar. The jam can be replaced with fresh chopped strawberries. Dust icing sugar over the top.