- 175g (6 oz) butter or margarine
- 175g (6 oz) caster sugar
- 3 eggs, beaten
- 1/4 tsp vanilla essence
- 175g (6 oz) plain flour
- 11/2 tsp baking powder
- 1-2 tbsp water
- To Finish:
- strawberry jam to fill
- caster sugar for dredging
This basic mixture may be flavoured in a variety of ways.
Grease two 18 cm / 7 inch sandwich tins. Cream the fat and sugar together until light and fluffy. Add the eggs, beaten with the vanilla essence, a little at a time, beating well between each addition, with a wooden spoon. If the mixture starts to curdle, add a little of the flour.
Sift the flour and baking powder together and fold, a little at a time, quickly and lightly into the creamed mixture. Use a concave spatula or large metal spoon.
Make sure the flour is completely incorporated into the mixture, but do not over-fold or the cake will not rise so well. Mix to a soft dropping consistency. Add a tablespoon or two of warm water if necessary. Divide the mixture evenly between the two tins and smooth it over.
Bake in the top third of a preheated moderately hot oven at 190°C / 375°F, Gas Mark 5, for 20 to 25 minutes until set and golden. Test by pressing gently with the fingers. If the surface springs back, the cakes are ready; if the dents remain, cook a little longer.
Remove from the oven, allow to cool and shrink slightly before turning out to cool on a wire tray. When cold, spread one cake with jam and place the other on top. Dredge with sugar.