Great Grandmother’s Cake

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May 8, 2014 by dgarnett2013

Great Grandmother’s Cake: Rory O’Connell


  • 170g white flour
  • 170g caster sugar
  • 3 eggs
  • 125g butter
  • 1 tab milk
  • 1 tsp baking powder


  • 225g raspberry jam
  • 285g whipped cream
  • OR lemon curd



Preheat the oven to 190℃.

Grease and flour two 18cm cake tins and line the base of each with a round of greaseproof paper.

Cream the butter until pale. Add the sugar gradually and beat until light and fluffy.

Add the eggs one at a time and beat well between each addition.

Add the sieved flour and baking powder gradually. Mix all together as lightly as possible.

Add 1 tab milk to lighten the mix.

Divide between the prepared tins, hollowing it out slightly in the centre.

Bake for 20 – 25 mins until cooked.

Remove tins from the oven and allow to cool for a few mins. Turn out gently on to a wire rack and allow to cool completely.

Sandwich together with raspberry jam and cream. Sprinkle top with icing sugar and place on a favourite cake stand.

Victoria Charlie Sandwich


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