It was my fiance's grandparents wedding anniversary not long ago and we didn't know what to get for them. We eventually decided to bake them this cake and they absolutely loved it. So much that they ate the whole cake between them... (warning: it is actually family-sized and will easily feed 8 or more!)
This recipe is again taken from my favourite Mary Berry cake book but I have adapted it to include butter cream.
Verdict: I've made this cake several times and it has never gone wrong. If you need to whip up something quick for a family dessert or when you have guests, this cake is reliable and tasty and uses simple store cupboard ingredients.
This recipe makes 1 20cm cake.
Ingredients
For the cake
225 g soft margarine (I use butter)
225 g caster sugar
4 eggs
225 g self-raising flour
2 tsp baking powder
For the filling and topping
4 tbsp raspberry or strawberry jam (although you can use as much or as little as you prefer)
a little caster sugar
For the butter cream filling
100 g butter, softened
200 g icing sugar, sifted
Directions
1. Pre-heat the oven to 180 degrees C. Grease and line 2 20cm sandwich tins with greaseproof paper.
2. Measure the margarine (or butter), sugar, eggs, flour and baking powder into a large bowl and beat well until thoroughly blended.
3. Divide the mixture evenly between the tins and level out.
4. Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger.
5. Leave to cool in the tins for a few moments then turn out, peel off the paper and finish cooling on a wire rack.
6. While the cake is cooling, make the butter cream icing. Beat the butter and icing sugar until well blended.
7. When the cake is completely cold, sandwich the cakes together with the jam and butter cream. Spread the butter cream on the bottom half of the cake and spread the jam on the top half and sandwich together.
8. Sprinkle with caster sugar to serve.
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