Jam to finish (usually strawberry, but I used home made plum jam)
Here is an extra tip for you:
I like to keep vanilla pods in my caster sugar jar. This gives the sugar a nice gentle vanilla flavour. The pods last for years so though it may feel like a lot of expense to begin with, I think that it is worth it.
Here’s what you do:
Step 1 - Prepare two 8 inch cake tins by lining them with baking paper.
Step 2 - Cream the butter and sugar together until light and fluffy. I do this using a machine as this is far easier than mixing by hand.
Step 3 - Gently beat the eggs together and then add a little at the time to the creamed mixture. If it starts to curdle add a little of the flour to bring the mixture back together.
Step 4 - Sift the flour and then egg gradually to the mix. This should not be beaten but gently folded in until the mixture is homogenous.
Step 5 - Add the vanilla extract and fold the mixture one final time.
Step 6 - Evenly split the mix between the two tins. I always try to get the top of the sponge as flat a possible but it isn’t always easy. My trick is to wet the back of my hand and then gently press down on the top of the cake. This stops the mixture from sticking to your hand and allows you to flatten it a little.
Step 7 - Place into the oven for 30 minutes. A further 10 minutes may be required.
Step 8 - Go the hints page to see how to check whether a cake is ready or not. When ready, take the cakes out of the oven and leave to the side for 5 minutes. Take the cakes out of the tins and leave on a cooling rack. When completely cool place jam on one of the cakes and then place the other on top. Finally, dust the two tier cake with icing sugar.