Jam and cream cake
Sometimes, traditional is best, and let's face it: nothing beats a sponge with jam and cream
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
175g flour
175g caster sugar
3 eggs
125g butter
1 tbsp milk
1 tsp baking powder
For the filling:
110g home-made raspberry jam
300ml whipped cream
caster sugar, to sprinkle
2 x 7 inch (18cm) sponge cake tins
Method
Preheat the oven to 190°C. Grease and flour the tins and line the base of each with a round of greaseproof paper.
Cream the butter and gradually add the caster sugar. Beat until soft and light and quite pale in colour. Add the eggs one at a time and beat well between each addition (If the butter and sugar are not creamed properly, and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture). Sieve the flour and baking powder and stir in gradually.
Mix all together lightly and add one tablespoon of milk to moisten. Divide the mixture evenly between the two tins, hollowing it slightly in the centre.
Bake for 20-25 minutes, or until cooked. Turn out onto a wire tray and allow to cool. Sandwich together with homemade raspberry jam and whipped cream. Sprinkle with sieved castor sugar. Serve on an old fashioned plate with a doyley.
