With its light-as-air sponge, soft, pillowy cream and sweet, oozy jam, it’s no wonder it’s the ultimate go-to recipe for The Suite team – our much-loved, dog-eared, batter-splattered Mary Berry cookbook is hardback evidence. You just basically fling all the sponge ingredients in a bowl, beat for two minutes, throw in the oven, and before you can say, “Who’s for a cup of Barry’s tea?”, it’s done.
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.
Can’t get enough of Mary Berry and her delicious desserts? Same. Let us direct you to the best darn chocolate profiteroles you’ll every taste… You can find the recipe HERE. You’re welcome.