Heat oven to 190C/fan 170C/gas 5.
Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl or mixer cream the butter and sugar together then add the flour and remaing ingrediants, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for roughly 40 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
Spread jam/ cream and jam on one of the sandwichs then put the second sponge on top.
If you want to Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8|
|Calories from Fat: 252 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 271.7mg||84 %|
|Sodium 586.9mg||20 %|
|Potassium 108.9mg||3 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 44.9g|
|Protein 9.3g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 466
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