•Pre-heat the oven to 180°C/ Gas Mark 4/ 350°F
•Grease, lightly flour and line the base of two 9 inch sandwich tins
•Now, take 4 large eggs and weigh them in their shells
•Whatever the weight, you will require that same weight each of softened unsalted butter, caster sugar and self-raising flour.
oFor the avoidance of doubt, if your eggs weigh 260g for example; you will need 260g butter, 260g sugar and 260g flour
•In a large mixing bowl, cream the butter and sugar until very light and fluffy
oIf you are using a stand mixer or electric hand mixer this will take at least five minutes on a medium/ high speed. If you are using a wooden spoon and good old fashioned elbow grease, this will take considerably longer.
•Once the mixture has almost doubled in size and is a pale cream colour, begin to add the eggs; cracking them in, one at a time.
oIf the mixture starts to curdle as you are adding the eggs, add a spoonful or two of the weighed flour in between eggs
•Once the mixture is combined, fold the flour into the mixture gently to avoid knocking out too much air
•Carefully divide the mixture between
the two prepared pans and bake for
20 -25 minutes, or until the cake bounces
back when lightly pressed in the centre.
•Transfer to cooling racks,
removing the lining paper and
allow to cool completely
•Once cool, sandwich the
cakes together with your choice
of jam (my favourite is raspberry!)
and, if you like, you can also add
buttercream or fresh cream too.
•Dust lightly with caster
sugar and serve!