Tilly Posted July 17, 2008 Report Share Posted July 17, 2008 Ingredients 200g Butter 200g unrefined caster sugar 1 tsp vanilla extract 200g self-raising flour 4 Medium free range eggs Butter for greasing Icing sugar for dusting For the filling: Rasberry jam 150ml double cream, whipped or butter cream, half butter / half icing sugar Method 1. Preheat oven to 190?C/gas 5. 2. Grease and flour two 20cm sandwich tins. 3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency. 4. Slowly beat in the eggs one by one. 5. Fold in the flour, having sifted first. 6. Pour cake mixture into greased tins. Bake for 20-25 minutes until well-risen, golden brown and when pressed the centre it springs back. 7. Turn out onto a wire rack and allow to cool completely. 8. Spread one cake with jam, followed by a layer of whipped cream, if using butter cream you may wish to spread jam on one and butter cream on the other then sandwich together as this is a lttle easier. Place the other cake on top. 9. Dust top of cake with icing sugar for decoration. 10. Wait a respectable length of time ( if you can) then munch away Quote Link to comment Share on other sites More sharing options...
Mary Posted July 17, 2008 Report Share Posted July 17, 2008 Mmmm sounds very nice - Thanks! Quote Link to comment Share on other sites More sharing options...
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