This is the simplest and quickest cake recipe I know (with the least washing up too).  Simply bung all the ingredients into a bowl and off you go.  Note that I have tried this recipe with butter but have found you get the best results using margarine e.g. Stork.

FOR THE SPONGE:
175g Margarine
175g Self-Raising Flour (sieved)
175g Caster Sugar
3 Large Eggs
1 Tsp Baking Powder

FOR THE FILLING:
300ml Double Cream
3 Tbsp Raspberry Jam

  1. Pre-heat the oven to 170°C (fan oven).
  2. Grease two 20cm (8inch) sandwich tins with melted butter.  Line the bottom of each tin with baking parchment.
  3. Put all the ingredients into a mixer and combine together on a medium to high speed until it forms a light smooth batter.
  4. Put half the mixture into each of the tins (roughly 300g per tin).
  5. Put in the oven for 20 mins or until the cake is a golden colour and is soft and springs back to the touch.
  6. Leave in the tins to cool for 5 mins (the cake should shrink back a little from the sides) and then turn out onto a cooling rack.
  7. Once the sponges have cooled, whip the double cream until it holds it shape.
  8. Spread  jam on the top of the bottom sandwich.
  9. On the bottom of the top sandwich either use a piping bag or a palette knife to ‘apply’ the cream.
  10. Place the top sandwich on top of the bottom sandwich.

Posts that have used this recipe (or similar):

Sister-in-Laws Baby Shower
Popsy’s 6th Birthday

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