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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
4 ounce(s) butter or margarine |
4 ounce(s) caster sugar |
2 eggs, lightly beaten |
4 ounce(s) self-raising flour, sifted |
sifted icing sugar, for dusting |
4 tablespoon(s) strawberry jam |
Directions:
1. 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.
2. When cold, sandwich the two cakes together with the jam and dust with icing sugar.
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