The weight of the 4 eggs in:
Spreadable butter (I like to use slightly-salted)
Self-raising sponge flour (or 225g of each)
½ tsp vanilla essence
a little water as needed
Strawberry jam and lightly whipped cream
A little castor sugar
- Pre-heat the oven to 180C (165°C fan assisted, 350°F. Grease and line two 18-20cm sandwich tins (or bake in batches if you only have one)
- Put the butter and sugar into a large bowl and beat it hard with an electric mixer until it looks like whipped cream – or beat by hand. Keep beating until the mixture is very pale and fluffy. Break the eggs into a cup, small bowl or – best of all – small jug. Add the vanilla essence. Beat the mixture lightly with a fork
- Add the egg very gradually to the butter/sugar mixture, beating all the time.
- Once all the eggs are in, add the flour. To do this by hand, sprinkle about a quarter of the flour onto the mixture and, with a spatula or large, metal spoon, fold it in. Repeat with the rest of the flour. Or use the pulse setting on an electric mixer.
- Once all the flour is mixed in, take a spoonful of mixture and check the texture. It should drop gently off the spoon as you turn it upside down: if it doesn’t, then add a tablespoon or so of water (I usually do).
- With the spatula or large spoon scoop half the mixture into each of the two sandwich tins, Bake for 20-30 minutes, in the centre of the oven, until they are well-risen and golden brown. To check they are cooked: either feel the top with your finger – a robust ‘springiness’ is what you’re after – or check that a sharp knife inserted in the centre comes out clean.
- Leave the cakes in the tins to cool for a couple of minutes or so, then turn out onto a rack to cool completely.
- Sandwich the cakes together with jam and cream and sprinkle the top with a little castor sugar