4
Eggs medium size
9 oz (250g) of Margarine/Butter
9 oz (250g) of Castor Sugar
9 oz (250g) of Self Raising Flour
Half a teaspoon of Vanilla Essence
Strawberry Jam
Half a pint (285ml) of Fresh Double
Cream
1 teaspoon of Caster Sugar
method:
1) Preheat the oven to (190 C),
(375 F), (Gas Mark 5)
2) Grease and flour the bottoms
of two Sandwich tins (21.5 cm
8.5 inchs in diameter.
3) Put the Margarine in a bowl
and beat until it is soft and
creamy
4) Add in sugar and continue to
beat until the mixture is light
and fluffy
5) Beat in eggs one at a time
and mix very thoroughly
6) Add in vanilla essence and
mix
7) Sift in the flour slowly, folding
into the mixture with a metal
spoon
8) Divide the mixture equally
between the two sandwich tins
9) Place in center of oven and
bake for 30 minutes until sponge
is well risen
10) Remove from oven and allow
to cool for 5-10 minutes in the
tin
11) Remove from tin, and allow
to cool down fully
12) When sponge is cold take one
and turn it upside down on a serving
plate
13) Spread evenly with Jam, and
place whisked cream on top
14) Cover with second sponge,
and sprinkle with caster sugar.
