Classic English Sandwich Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup caster sugar
- 4 eggs
- 2 cups self-rising flour
- 2 Tbsps Rose water
- For the filling
- 1 cup seedless Raspberry jam (jelly)
- To decorate
- 2 Tbsps caster sugar (or powdered sugar)
- 6 Raspberries
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Large knife, 1 Tablespoon, 1 Box grater, 1 Bowl, 1 Teaspoon, 1 Kitchen shears
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and rosewater and mix well.
4.
Spoon into the tin and bake for 50-60 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Cut the cake horizontally in two. Place one half upside down.
6.
For the filling: Stir the jam to loosen and spread over the inverted cake half. Place the remaining cake on top. Sift over the sugar and arrange the raspberries on top.
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