Serves 8 (As if).
225g (8oz) soft butter
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 level tsp baking powder
Filling & Topping
½ × 370g jar strawberry jam
300ml (½ pint) pouring double cream, whipped
A little icing sugar, to sprinkle
- Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease two 20cm (8in) deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.
- Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.
- Divide the mixture between the tins and level the tops. Bake in the oven for about 25 minutes, or until well-risen and golden and the cakes are shrinking away from the sides of the tins. The tops of the cakes should spring back when pressed lightly with a finger.
- Leave the cakes to cool in the tins for a few moments, then run a palette knife around the edge of the tins to free the sides. Turn the cakes out, then peel off the paper and leave to cool completely on a wire rack.
- Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top.
- Sprinkle with sugar and cut into slices to serve.
Extracted from Love to Cook by Mary Berry.
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