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1
you will need: 2x19cm (71/2 in) diameter, 4cm (11/2in) deep sandwich cake tins, greased and bases lined with baking parchment.
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2
Preheat the oven to 180C, 160C fan, 350F, gas mark 4.
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Prepare the cake tins, weigh ingredients and sift the flour 3 times to give it a good airing.
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4
Make sure the butter and eggs are at room temperature.
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In a bowl, cream the butter and sugar with a hand held electric whisk until pale and light- about 10 minutes.
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Mix the eggs and vanilla with a fork.
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Gradually whisk the eggs into the creamed mixture- in about 5 parts.
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Beat each addition of egg in well before adding the next.
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9
Add a little of the sifted flour with the last addition of egg if the mixture looks like it is separating.
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When all the egg has been beaten in, lightly fold in half the flour using a metal tablespoon.
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Then fold in the remaining flour until combined.
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12
Divide the mixture between the cake tins and spread level.
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13
bake in the centre of the oven for 20-25 minutes.
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14
Touch the centre of each cake with your fingertips if they fell springy and no imprint remains, they are done.
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15
Remove from the oven and leave to cool in the tins for 2 minutes, then turn out on to a cooling rack.
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16
Sandwich the layers together with jam or curd and dust with icing sugar.
