Queen Vic swore by it. Two sponges, sandwiched together with strawberry jam. Bit of cream too, if you’re that way inclined.
I’m not kidding. This recipe is fool proof. You can’t go wrong.
The secret is: weigh four eggs (in their shells). Then weigh out the same quantity of butter, flour and caster sugar. The only other ingredients you will need are
- 130 ml milk
- 1 tsp baking powder
- 1 tsp vanilla essence
- Double cream
- Strawberry jam
First whisk the butter and sugar together until its creamy.
Then beat the eggs and add a bit at a time with a spoon of the flour (this stops the mixture separating). Add the remaining flour and then fold in with the baking powder. Stir some of the milk so that the mix loosens and falls off a metal spoon slowly (you might not need so much milk).
Drop the mix into two 9 inch cake tins, buttered and lined. Spread the mix out evenly and bake at 180 C for about 25 mins.
Skewer one of the sponges – if it comes out clean its done. If it doesn’t then pop back for 5 more mins.
Remove the cakes to cool completely. Decide which of your cakes has the most even top and then spread jam all over the other one.
Too much jam but no one cares. Whip up the cream till it’s thick (but not too thick) and spread that all over.
Pop the other cake on top and sprinkle a bit of icing sugar over it.
Now a couple of observations.
- Spread the jam when its coldish. Too room temperature and it slides off
- Get the cream firm, too squishy and that just wants to get out the sides too
- Don’t refridgerate – it dries out the sponge. Make this sucker and it eat straight away
Still it went down a treat.