This is one of the first recipes that I ever made on my own. It is so easy that I made it when I was 10. The apricot alternative was one of my own designs, and I hope that if you try it you would agree that the combination is delicious. This recipe can also be made in a chocolate variety by removing 25g of flour and replacing it with 25g of cocoa powder. The same recipe can also be used to make fairy cakes (bake for 15-20 minutes).
Makes 8-10 slices
Ingredients
Cake
225g soft margarine
225g caster sugar
4 eggs
225g self-raising flour
2 tsp baking powder
Filling
Buttercream or fresh whipped cream with jam and or fresh strawberries or raspberries, or just jam. (At least 4 tbsp of jam are needed, if using)
Method
1) Preheat oven to 200 degrees C (180 fan).
2) Grease and line 2x20cm sandwich tins with greaseproof paper.
3) Combine all cake ingredients and beat until thoroughly blended. Divide between the tins and level out.
4) Bake for 25 minutes, until the tops spring back when gently pressed. Remove from the oven. Cool in the tins for a few minutes, then turn out onto a wire rack. Peel off the lining paper, turn the right way up and allow to cool.
5) Once cool sandwich together with your choice of fillings.
6) Finally ... ENJOY
Alternatives: Apricot Victoria Sandwich. Add 100g of chopped dried apricots to the batter and sandwich the layers with apricot jam (and fresh cream, optional)
No comments:
Post a Comment