You’ll need:
A large mixing bowl
A small mixing bowl
A hand or electric whisk
2 x 20cm round baking tins
Baking Parchment & Scissors
A spatula
A sieve
A knife, teaspoon & wooden spoon
A serving plate or cake stand


For the sponge:
4 Medium Sized Eggs
200g (7oz) Caster Sugar
200g (7oz) Self Raising Flour
200g (7oz) Unsalted Butter or Margarine (+ a little bit extra for greasing the tin)
1 teaspoon Baking Powder

For the filling:
1 Jar of Strawberry or Raspberry Jam
150ml (5.3 fl oz) Double Cream


  1. Pre-heat the oven to 180°c/350°F/Gas Mark 4. Grease the baking tins and line the bottom with parchment. (Use the tin as a stencil to draw around and cut out a circle.)
  2. Cut the butter into small chunks and mix with the sugar in the large bowl.
  3. Beat the eggs in the small bowl and stir into the mixture a little at a time.
  4. Fold in the flour and baking powder with the wooden spoon and mix until smooth.
  5. Divide the mixture between the tins and smooth the top with the spatula.
  6. Place in the middle of the oven for 25 minutes. At 20 minutes, look through the door to see if they are done (but don’t open it unless they are). They should be a light golden brown with the sides coming away from the tin.When done remove and allow to cool in the tins for a few minutes. Run the spatula around the inside of the tin to loosen the cakes and turn out onto a rack to cool.
  7. Whip the cream until it is light and fluffy.
  8. Once the sponges are completely cooled, place one upside down on the plate and with a spatula, spread the cream evenly over the bottom leaving a small gap around the edge to allow the filling to spread. Do the same with the other using the jam. Place the sponges together with the fillings in the middle and sieve a little icing sugar over the top.



Store your fresh cake on either a gorgeous cake stand or cake tin


glass cake stand       kirstie allport cake tin

19th August 2015

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