Recipe: (cakes)
6oz butter
6oz caster sugar
6oz self raising flour
3 eggs
1tsp baking powder (heaped)
Recipe: (filling)
2oz butter
5tbsp icing sugar
3tbsp strawberry/raspberry jam
Method:
All in one, of course. Simply put all of your ingredients in a large mixing bowl before using an electric whisk to combine them all into a thick, smooth cake batter. If you feel that your batter is slightly too thick then feel free to add a tbsp of milk to loosen it up a bit.
Divide your mixture evenly into two equally sized cake tins and bake for 20mins or until they start to come away from the sides. Your cakes should feel springy to the touch.
Once the cakes are cooled, mix together 2oz of butter and 5tbsp of icing sugar before lathering onto one of the sandwiches.
Spread the ruby jam over the other sandwich and stick the two together forming a brilliant marriage of two elegant yet simple layers of spongey, airy cake. Dust with icing sugar and serve for afternoon tea, dessert, or just a cheeky snack for midday when all else seems lost.