There's a secret way to make it and it's not what you might think...
(46 votes)
Cook: 55 Mins
Serves: 8
Price: 28p per serving
Nutritional Information
Each 138g serving contains
Energy
1812kj
433kcal
1812kj
433kcal
22%
Fat
24.8g
24.8g
High
35%
35%
Saturates
13.8g
13.8g
Med
69%
69%
Sugars
27.6g
27.6g
High
31%
31%
Salt
0.28g
0.28g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1313kj/314kcal
Typical energy values per 100g:
1313kj/314kcal
Ingredients
A little butter for greasing
165g plain flour, sieved, plus extra for dusting
110g caster sugar, plus extra for sprinkling
6 medium eggs
150g raspberry or strawberry jam
300ml double cream, softlywhipped
Method
1
Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line the base of a 23cm loose-based cake tin. Sprinkle a little flour in the tin and move about to coat the inside evenly.
2
Put the sugar and eggs in a large mixing bowl and, using an electric hand whisk, beat the eggs and sugar until pale and fluffy enough to form a peak. The mixture should have increased in volume.
3
Fold in the flour with your hands. Pour into the tin and bake for 15-20mins or until the centre of the sponge springs back when gently pressed. If there is still a dip inthe centre of the sponge, continue cooking for a little longer.
4
Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack.
5
Once cold, slice the cake in half and spread the bottom half with your choice of jam. Spoon the cream into a piping bag fitted with a large, plain nozzle and pipe a thick layer over the jam.
6
Top with the other sponge half and sprinkle with caster sugar.