This looks like a recipe that is English and traditional and to have for many years to come! And I will be keeping this aside for when I need that perfect recipe for a dessert!
For the cake
175g caster sugar
175g self-raising, gluten free flour
3 large eggs
Few drops of vanilla extract
150ml whipping cream, lightly whipped
3-4tbsp strawberry or raspberry jam
2x20cm (8 inches) round sandwich tins, buttered and bases lined
1. Preheat the oven to 190•c/gas mark 5
2. Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins.
3. Bake for 20-25 mins, until sponges have risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for 5 mins, then transfer to a wire rack until they are completely cool.
4. Fill with the cream and jam, and then dredge the top with caster sugar before serving.
*The unfurled sponges can be frozen for up to a month. Allow to defrost before filling with cream and jam.
Just a simple recipe to share until I have a NEW product to review coming up!!!