I know: a classic and let’s face it – it’s not difficult! But this was made today as I realised that 7th November marks the first birthday of the official launch of my little foodie blog! 365 days and 195 recipes later…what’s a girl gonna do? Celebrate with cake!!!! Light as can be and quite simply delicious!
Serves 8 (or just 2 of us!)
What you need…
2 x 20cm sandwich tins, lightly buttered and lined with parchment paper/baking liner
225g unsalted butter, cut into chunks and softened
225g caster sugar
4 happy eggs, lightly beaten
225g self raising flour
Icing sugar for dusting
for the filling
4 tablespoons raspberry jam
1 tablespoon caster sugar
200ml double cream
What to do…
Preheat your oven to 180°c / 350°f / gas 4.
Tip the butter and caster sugar into your food processor and whizz until the mixture is pale and fluffy – the paler, the better: it means that there’s more air in it and that the cake will be lighter.
Gradually pour in the eggs, whizzing the whole time and making sure that each time you pour a little in, it is fully incorporated before you pour in the next bit.
Tip in the flour and whizz again until evenly mixed together.
Pour the mixture into your two prepared cake tins, trying to get the same amount in each.
Bake in the oven for 25 minutes until lightly golden and an inserted skewer comes out clean.
Cool in their tins for 10 minutes and then turn out onto cooling racks to cool down completely.
Put one sponge, top side down, on your serving plate or cake stand. Use a palette knife to spread the jam generously and evenly across the surface.
Tip the 1 tablespoon of caster sugar into a small mixing bowl with the cream and use an electric handheld whisk to beat the cream into stiff peaks. Either spread or pipe the cream on top of the jam. Gently place the remaining sponge – top side up – on top and then dust with icing sugar.
Cut and serve generous portions with a lovely cup of tea or a glass of fizz, depending on your mood!
Tradition. Any excuse to make a cake. First birthday for my foodie blog. And Delicious magazine!
A really quick, easy cake that can be made in a flash with ingredients that you’re likely to have in the kitchen already.