Ingredients
110g/4oz butter or margarine
110g/4oz caster sugar
2 medium eggs
110g/4oz self raising flour
Method
1. Heat the oven to 180C/350F/Gas 4.
2. Line 2x18cm/7in cake tins with baking parchment
3. Use a hand mixer to cream the butter and the sugar together until pale.
4. Beat in the eggs.
5. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency - if it isn't, add a little milk.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes until an inserted skewer comes out clean.
8. Allow to stand for 5 minutes before turning on to a wire rack to cool.
9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
110g/4oz butter or margarine
110g/4oz caster sugar
2 medium eggs
110g/4oz self raising flour
Method
1. Heat the oven to 180C/350F/Gas 4.
2. Line 2x18cm/7in cake tins with baking parchment
3. Use a hand mixer to cream the butter and the sugar together until pale.
4. Beat in the eggs.
5. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency - if it isn't, add a little milk.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes until an inserted skewer comes out clean.
8. Allow to stand for 5 minutes before turning on to a wire rack to cool.
9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
