Monday, 12 March 2007


150g caster sugar
150g soft margarine
150g self raising flour
3 eggs
1 x 5ml spoon baking powder
3 x 15ml spoon jam
oil for greasing tins

Preheat the oven to 180ÂșC, gas mark 4. Grease and line 2 sandwich cake tins. Cream the sugar and margarine together using an electric hand whisk until light and fluffy.

In a small bowl, beat the eggs with a fork. Add the beaten egg a little at a time to the margarine and sugar.

Sieve the flour and baking powder into bowl or onto a plate or piece of greaseproof paper. Fold the flour and baking powder into the mixture, a spoon full at a time. Divide the mixture equally between the cake tins.

Pop in the oven and bake for 15 – 20 minutes, until golden brown and springy to the touch. Remove from the tins immediately and place on a wire rack.

Once completely cooled, spread the jam over the base of one cake. Place the other sponge on top and dust with icing sugar.

For a tasty alternative, try using lemon curd instead of jam.

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