4 oz (100 g) butter
4 oz (100 g) castor sugar (fine sugar)
2 eggs, beaten
4 oz (100 g) self-raising flour (baking powder already added)
2 heaped tablespoons red jam
A little castor sugar to sprinkle on top
Baking paper
Quantity is for two 7 inch round tins. Measures are UK Imperial with metric in brackets. A tablespoon is 15 ml. A teaspoon is 5 ml.
Grease, and line the bottoms of two 7 inch; round baking tins. Cream the butter with the sugar till pale and fluffy, then beat in the egg a little at a time, beating well after each addition. Carefully fold in half the flour then fold in the rest. Put half the mixture in each tin and level it with a knife. Bake at 375 F (190 C), side by side in the oven, for about 20 minutes or until well-risen, golden and firm to the touch. Cool on a wire rack then sandwich together with the jam and sprinkle with a little castor sugar.
NOTE
I use jam and whipped cream to sandwich the cake together – extra delicious!
VARIATION
Coffee Sandwich Cake
Dissolve 2 teaspoons instant coffee in a little hot water. Cool, and beat into the mixture along with the eggs. Sandwich the cake together with coffee butter icing.