In this recipe I have added a filling of fresh cream along with the jam. You can keep it traditional and just use jam or you can add cream, fresh fruit, lemon curd, it's up to you.
6oz/175g/¾ C Butter, soften to room temperature
6oz/175g/²⁄ 3 C Sugar
3 Large eggs
1 tsp. Vanilla extract
Few large tbsps. Raspberry or strawberry jam for the filling
200ml/8Floz/1 C Heavy cream or Whipping cream, whipped to soft peaks (optional)
Powdered or granulated sugar for dusting
Now, I am giving you the easiest way possible to make this cake so you can not fail. This is called the 'all in one method' but if you would like to use the 'creaming' method for a slightly fluffier cake, check out the The Basics post here.
What to do
- Preheat the oven to 350°F/180°C. Lightly grease two 8in/20cm tins and line the bottom of each with parchment.
- Put all your ingredients in to a large bowl and beat really well for about 2 minutes until the mixture is lovely and smooth.
- Divide the mixture between your cake tins and smooth the tops. You can be exact by measuring the mixture in the tins but eyeballing it is absolutely fine. Bake for about 25 minutes in the centre of the oven or until the cakes are well-risen, golden in colour and springy to the touch.
- Turn the cakes onto a wire rack and gently peel off the parchment paper, leave to cool.
- Sandwich the cakes together with the jam and dust powdered sugar or granulated sugar over the top of the cake to finish. Voila!