1. The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy! 2. Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8” sandwich tins - cake tins. 3. Cream margarine or butter together with the sugar, until light and fluffy. 4. Beat the eggs, and then add them to the mixture, gradually and beating well after each addition. 5. Sieve the flour and fold into the mixture with a metal spoon. 6. Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven. 7. Remove and allow to cool for 1-2 minutes. 8. Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge. 9. A light dusting of caster sugar or icing sugar on the top will finish it. 10. Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea. 11. Cook's Notes. 12. If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine. 13. If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients. 14. A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7” sandwich tins and the cakes and the cakes will need less time in the oven – probably 20mins. 15. Alternative measurements: 16. 3 eggs. 17. 6 ounces soft margarine or butter. 18. 6 ounces caster sugar. 19. 6 ounces SR flour. 20. Proceed as above for method. ---------------------------------------------------------------------------
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