Calories per serving: 511
Preparation time: 15-20 mins
Cooking time: 20-30 mins
Equipment:two deep 20cm loose-bottomed, round sandwich tins
* 225g butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
* 225g caster sugar
* 225g self raising flour
* 2 level tsp baking powder
* 4 large eggs
For the filling and topping:
* 4 tbsp raspberry or strawberry jam
* A little caster sugar, for sprinkling
1. Preheat the oven to 180°C (Fan 160°C/Gas 4). Cut two baking parchments circles, grease the sandwich tins with butter or vegetable spread, and put the circles inside. Grease the circles.
To make the mixture(preparation time: 10 mins)
2. Place the butter or vegetable spread in a large bowl, then add the caster sugar, self raising flour, and baking powder. The key to success is always use exactly the right amount of baking powder; too much will make the cake dry.
3. Crack the eggs one at a time and add to the bowl.
4. Using the electric mixer on a slow speed, beat for two minutes, or until smooth. The mixture will be soft enough to drop off the beaters when you lift them up. Be careful not to over-mix. You can get a good result with a wooden spoon, but it will take a little longer.
5. Divide the mixture equally between the prepared cake tins and level the surfaces with a palette knife or spatula, smoothing it over the surface of the two cakes
Bake and assemble the cake:
Preparation time: five minutes
Cooking time: 20-30 minutes
6. Bake both cakes for 20-30 minutes. When done, they will shrink away from the sides and the tops will spring back if pressed. Cool for two minutes; loosen the edges with a knife. Do not be tempted to open the oven door before 20 minutes, or the cakes will sink, and never over-bake, or they will become hard.
7. After about 10 minutes, push the cakes out of their tins on their bases, invert them onto a thick tea towel, and remove the bases. Cool the cakes the right way up on a rack.
7. Soften the jam with a palette knife. When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.
The cake is best eaten on the day of baking, but it will keep in an airtight container to one-to-two days and can be frozen for up to three months: freeze the unfilled layers separately, with the base papers on. Wrap each layer in foil and put in a freezer bag.
More recipes from Mary Berry's Cookery Course
Mary Berry's Cookery Course, published by DK, £25, dk.com. Also available as an eBook to download from the iBookstore and Amazon Kindle Store.