3/4 cup 170 g (6 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
30 ml (2 level tbsp) jam
caster sugar (superfine granulated) to dredge
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
30 ml (2 level tbsp) jam
caster sugar (superfine granulated) to dredge
method
Use this recipe for making the cake for the base of a trifle.
1. Butter two 18 cm (7 inch) sandwich tins and line the base of each with a round of buttered greaseproof paper.
2. Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.
3. Place half the mixture in each tin and level with a knife. Bake in the oven at 190°C (375°F) mark 5 for about 20 minutes, until they are well risen, firm to the touch and beginning to shrink away from the sides of the tins. Turn out and cool on a wire rack.
4. When the cakes are cool, sandwich them together with jam and sprinkle the top with caster sugar.
1. Butter two 18 cm (7 inch) sandwich tins and line the base of each with a round of buttered greaseproof paper.
2. Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.
3. Place half the mixture in each tin and level with a knife. Bake in the oven at 190°C (375°F) mark 5 for about 20 minutes, until they are well risen, firm to the touch and beginning to shrink away from the sides of the tins. Turn out and cool on a wire rack.
4. When the cakes are cool, sandwich them together with jam and sprinkle the top with caster sugar.
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