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