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  1. Preheat the oven to 180°C/350°F/gas 4
  2. Line two 18cm/7 in cake tins with baking paper
  3. Beat 125g unsalted butter and 125g caster sugar together until pale using an electric whisk
  4. Whisk in 2 medium eggs
  5. Sift in 125g self-raising flour and fold into the mixture
  6. Divide between the cake tins and smooth out evenly with a spatula
  7. Bake for 20-25 minutes until a skewer inserted in the centre comes out clean
  8. Rest for 5 minutes before transferring to a wire rack to cool
  9. Sandwich the cakes together with cream and jam, or enjoy on its own
Shop cakes