Cake Ingredients:
225g butter
225g sugar
225g self raising flour
4 eggs
1tsp vanilla essence
1tsp baking powder
For the filling:
300ml double cream
1 tsp vanilla essence
16g (1/8 cup) icing sugar
Strawberry/raspberry jam
Method:
Preheat oven to 180c, 160c fan, gas mark 4
Put all the cake ingredients into one bowl and mix with a electric whisk or hand whisk.
Once mixture is ready pour into two 8 inch sandwich tins, make sure mixture is equal in both tins
Put into the oven for 20-25 mins, at 20 minutes check to see if done, if not then leave in further 5 minutes or bit longer depending on your oven.
While cake is cooking, pour double cream into a bowl along with vanilla essence and icing sugar. Mix till cream is thick and clotted. Spread this on one cake and then on the other spread jam. Once that is done assemble the cake and dust the cake with icing sugar if you want.
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