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Ingredients
Ingredients
4oz (110g) butter (must be at room temperature)
4oz (110g) caster sugar
2 large eggs
4oz (110g) self-raising flour
Grease and line two 7 inch (18cm) sponge tins (at least 11/2 inches (4cm) deep)with greaseproof paper.
Preheat the oven to gas mark 3, 325F (170C).
In a medium-sized mixing bowl cream the butter and sugar together.
Beat the eggs and add to the mixture.
Fold in the flour until you have a mixture that should drop off the spoon, if it doesn't then I add one or two teaspoonfuls of milk.
Divide the mixture equally between the prepared tins.
Bake in the oven for 25 - 30 minutes.
Remove them from the oven, then turn them out on to a wire cooling tray.
Leave the cakes to cool completely before sandwiching them together with jam and fresh cream before sifting a little icing sugar over the surface.
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