England’s Sherri Eckworth shared this recipe and offered, “This one is an absolute winner every single time and I can’t believe how easy it is! Mary Berry is a wonderful cook known especially for her great baking and this is one of her recipes, although it can be found in many guises by many authors. I defy anyone not to have success with it!” Just be sure you take note of Sherri’s caution to thoroughly cool the cakes before you spread jam between the layers.
Ingredients: The Cake
- 175g (.75 cup) of soft butter or margarine, plus a little extra for greasing the pans
- 175g caster (.75 cup of very fine granulated) sugar
- 175g (1.5 cups) self-raising flour
- 1.5 teaspoons of baking powder
- for the filling you’ll need raspberry or strawberry jam (we prefer seedless raspberry) and caster sugar for dusting the finished cake
- Of course you could also add a ton of whipped cream inside, too!
Lightly grease 2 x 18cm (7 inch) cake tins – I use the ones that you spring to open at the end as they’re so much easier but flat sandwich tins will do just as well.
Line the bottoms with baking parchment.
Put all the ingredients in a large bowl and whisk – and that’s it! You can do it by hand but my electric whisk makes it so much easier and takes about two minutes.
Divide the mixture into the two tins, level the surfaces and pop in the oven for about 25 mins (180 °C/160 °C fan/Gas 4/350 °F) – when done, the cakes will have risen, be golden in colour and will be springy to the touch.
Turn them out on to a wire rack – peel off the lining paper and leave to cool.This bit’s really important as when I didn’t cool them properly because we just wanted cake (!), the jam ran down the sides as it melted!
Once completely cooled, spread a generous amount of jam (and whipped cream, if you choose to use it) over one the cakes and sandwich them together. Dust the top with caster sugar, slice and enjoy!! x