This is a really traditional English afternoon tea cake. Normally you fill the sandwich layer with cream and jam, however, a nice twist on this idea is lemon curd and cream. I tried it and it’s lovely. Give it a try with either jam or lemon curd……..either one is amazing!!
8oz/225g softened Butter
8oz/225g Caster Sugar
4 Free Range Eggs
2tsp Vanilla Extract
8oz/225g Self Raising Flour
275mls double cream, whipped
4tbsp Jam or Lemon Curd
Icing Sugar, for dusting
Preheat the oven to 180degrees. Grease well two 7″/8″ cake tins.
Cream the butter and sugar together until light and creamy. Add the vanilla extract and add the eggs one at a time mixing well in between. Add the sifted flour gradually to the mix.
Distribute evenly between the two cake tins and place in the oven for 20-25mins.
Remove from the oven and allow to cool slightly in the tin before turning out onto wire cooling racks.
When fully cooled place one cake top side down and spread the jam or lemon curd onto the cake and then dollop and spread the whipped cream on top. Then gently place the other cake on top side up. Dust with icing sugar and serve.