Directions:
- Grease and flour two 18cm sandwich tins. Cream the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, adding a little of the flour to prevent curdling. Carefully fold in the remaining flour using a metal spoon. Divide the mixture between the two tins and level the tops. Bake in a 180C oven for 20-25 minutes or until the cakes are risen, springy, firm to touch and golden. Turn out and cool on a wire rack.
- When cold, sandwich the two cakes together with the jam and dust with icing sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2077.18 Kcal (8697 kJ) | ||
| Calories from fat | 919.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.19g | 157% | |
|---|---|---|---|
| Cholesterol | 571.17mg | 190% | |
| Sodium | 654.36mg | 27% | |
| Potassium | 163.16mg | 3% | |
| Total Carbs | 278.45g | 93% | |
| Sugars | 136.72g | 547% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 15.64g | 31% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.2mg | 12% | |
| Calcium | 119.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 417.61 Kcal (1748 kJ) | ||
| Calories from fat | 184.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.54g | 157% | |
|---|---|---|---|
| Cholesterol | 114.83mg | 190% | |
| Sodium | 131.56mg | 27% | |
| Potassium | 32.8mg | 3% | |
| Total Carbs | 55.98g | 93% | |
| Sugars | 27.49g | 547% | |
| Dietary Fiber | 0.5g | 10% | |
| Protein | 3.14g | 31% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.4mg | 12% | |
| Calcium | 24mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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