Recipe adapted from British Baking by Peyton & Byrne
- 4 medium eggs, weighed in their shells
The weight of the eggs in:
- butter, softened
- caster sugar
- self-raising flour
- Jam, any flavour (approx. one jar)
- 500ml cream
- 2 Tablespoons icing sugar
- Preheat oven to 170 degrees Celsius. Grease and/or line round cake tin between 20 and 23cm.
- Weigh the eggs and set aside. Weigh out the same amount of butter and caster sugar and place in your mixing bowl. Weigh flour and set aside.
- In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one and time, along with a heaped tablespoon of the flour and mix well after each addition.
- Once all eggs have been added and are well incorporated, add the remaining flour and mix until just combined.
- Place mixture into prepared tin and bake for 35-40 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a greased cooling rack.
- Once completely cool split the cake horizontally through the middle using a sharp knife. Spread jam onto bottom layer, taking care to get it right to the edges.
- Place cream and icing sugar in a large bowl and whip until stiff. Spoon a generous amount on top of the jam and sandwich the two layers together. Top with remaining cream and spoon small blobs of jam around the edges.
- Store in the fridge for up to two days.