So if your planning any parties, get-togethers or celebrations of any kind this coming weekend, try presenting your guests with one of these - an all time traditional British favourite!
- 200g self raising flour
- 200g caster sugar
- 200g butter/marg
- 4 eggs
- 1 teaspoon Vanilla extract
- Double cream (whipped)
- Philadelphia or any soft cream cheese
- Icing sugar (for on top)
- Set oven to Gas Mark 4 (or equivalent)
- Cream together the butter and sugar until light and fluffy
- Slowly alternate with adding the beaten eggs and flour
- Fold the ingredients together - getting plenty of air into the mixture
- Add the vanilla extract
- Separate into two cake tins and bake on Gas Mark 4 for 25-30mins
- Keep your eye on the sponge to make sure it doesn't burn!
- It will be ready when golden and springy to the touch
*Tip - if your cake tins are on different shelves in the oven, one will be ready at least 5 mins before the other
- Whip the double cream until the same texture as the cream cheese.
- You need two-parts cream to one-part Philadelphia (measure on your liking of cream!)
- When sponges are completely cool, spread over a layer of jam on one sponge
- Keep the jam away from the edges, it will spread out when you pop the top cake on (as you can see, mine leaked out all over the sides!)
- Gently blob (ahem) the cream on top of the jam, this too will spread so be careful
- Place the top sponge on to the other and gently press down a little
- Dust over some icing sugar to finish.
Mine turned out so lovely and springy I was very proud! I used my Mum's home-made jam and I find Philadelphia gives the cream filling that summer fresh appeal, and makes it not too heavy on the stomach.
Let me know if you decide to give this a go!