Two light sponge cakes sandwiched with jam and dusted with icing sugar. A classic family favourite – simple and easy.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 18cm round cake tins with oil, then line the base of each with baking parchment.
- Cream the butter and sugar together until light and fluffy. Gradually add the eggs, a little at a time, beating well between each addition.
- Fold in the flour and add 3 tablespoons water to bring the mixture to a dropping consistency. Divide the mixture between the 2 tins and bake on the middle shelf for 25 minutes, until well risen and golden.
- Leave the cakes to cool slightly in their tins, then remove the base liners and transfer to a wire rack to cool completely.
Cook’s tip: When baking sponge cakes make sure you remove any baking trays that normally live in your oven. That way the air can circulate properly.