A classic two-tier sandwich cake is always a hit. Add a handful of raspberries to the jam layer for extra indulgence.
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Preheat the oven to 180ºC, gas mark 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Put the butter and sugar into a mixing bowl and beat with an electric hand mixer for 2 minutes, or until creamy and pale. Add the eggs 1 at a time, beating well after each addition, then add 1 tsp of the flour along with the remaining 2 eggs.
Sift the flour over the top, add the salt, then fold until the flour has almost disappeared. Combine the milk and oil, then fold in to make an even batter. Divide between the prepared tins, level, then bake for 25 minutes until golden, springy and pulling away from the sides of the tins.
Scatter 1 of the cakes with the 1 tsp sugar, if using, to give it an attractive top. Cool in the tins for 10 minutes, then remove to a wire rack and cool completely.
To make the filling, combine 1 tsp sugar with 1 tbsp just-boiled water in a large bowl, then stir to dissolve. Add the cream, and whip to soft peaks with a balloon or electric whisk. Sandwich the cakes with the jam and cream, making sure the sugared cake is on the top. Serve soon after assembling.
To make ahead, keep the cakes in an airtight container at room temperature for up to 2 days (freeze if any longer, defrosting thoroughly before use), and fill just before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,661kJ/ 400kcals |
|---|---|
Fat | 30g |
Saturated Fat | 17g |
Carbohydrates | 25g |
Sugars | 7g |
Fibre | 1g |
Protein | 7g |
Salt | 0.5g |
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