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Classic sandwich cake
(0 votes)
Difficulty:
moderate
Preparation:
15 min.
Preparation
ready in 55 mins
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Ingredients
for
8
- Ingredients
- 1 cup superfine caster sugar
- 1 cup Margarine (softened)
- 4 medium eggs
- 1 ½ cups gluten-free all purpose flour (sifted)
- 1 ½ tsps gluten-free Baking powder
- 1 cup double cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 1 cup Raspberry jam
Preparation steps
1.
Preheat the oven to 190°C(170° fan)|375F|gas 5. Grease and line two 20 cm | 8" cake tins with greaseproof paper.
2.
Cream together the sugar and margarine in a mixing bowl until pale and fluffy, 2-3 minutes.
3.
Beat in the eggs, one teaspoon at a time, until well-incorporated. Fold in the flour and baking powder in three additions, mixing until smooth.
4.
Divide the batter between the prepared tins. Bake for 18-22 minutes until golden and risen. A toothpick should come out clean from their centres.
5.
Remove to a wire rack to cool.
6.
Whip the cream with the vanilla extract and icing sugar in mixing bowl until thick and peaked.
7.
Turn out the sponges and trim the top of one so that it is flat and even. Top with the cream, spreading it out evenly over the sponge.
8.
Top with the raspberry jam and sandwich the other sponge on top.
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