Ingredients

• 170g / 6 oz butter
• 170g / 6 oz caster sugar
• 3 eggs (equivalent to 170g / 6 oz)
• 170g / 6 oz flour
• 2 teaspoons baking powder
• a little milk or cream if required
• icing sugar for sprinkling over if desired
• filling of choice *

Method

1. Preheat your oven to 180ºC / 350ºF.
2. Grease and line two 20cm / 8 inch sandwich tins using greaseproof paper or parchment.
3. In a large bowl, cream the butter and sugar together until thick and creamy.
4. Beat in the eggs one at a time but do not worry if the mixture looks curdled.
5. Gently fold in the flour and baking powder using a spatula or metal spoon. It is important not to stir the mixture but to fold, to ensure that as much air as possible is incorporated. If them mixture looks too firm to drop off a spoon, add a little milk or cream so that it is easy to spread in the tin.
6. Divide the mixture between the prepared tins and gently smooth the tops.
7. Bake in the oven for about 20 minutes until golden brown and firm to the touch.
8. Allow the cakes to cool in the tins on a wire rack, to avoid condensation at the bottom of the cake.

*The cakes can be sandwiched together with jam or jam and whipped cream, lemon curd on its own

or mixed with whipped cream. In season, berries can be sandwiched between a lemon curd cream or

plain whipped cream. A butter cream is a traditional filling