|Unsalted butter||8 Ounce, softened (250 Gram)|
|Caster sugar||8 Ounce (250 Gram. Plus Extra For Serving)|
|Eggs||4 , lightly beaten|
|Self-raising flour||8 Ounce (250 Gram)|
|Vanilla essence||1 Teaspoon (For Filling)|
|Jam||1⁄2 Cup (8 tbs) (Raspberry / Strawberry)|
1. Put all the ingredients into the bowl of an electric mixer, set the mixer to medium and whisk together for 1 minute or until evenly blended.
2. Oil and base-line 2 x 20 cm (8 inch) cake tins. Divide the mixture equally between the tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25-30 minutes or until risen and firm to the touch. Remove from the oven, leave to cool in the tin for 5 minutes and then transfer the sponge cakes to a wire rack to cool.
3. Sandwich the sponges together with jam and serve dusted with caster sugar.
Serving size: Complete recipe
Calories 3973 Calories from Fat 1819
% Daily Value*
Total Fat 207 g317.8%
Saturated Fat 123.3 g616.7%
Trans Fat 0 g
Cholesterol 1335.1 mg445%
Sodium 3483.6 mg145.2%
Total Carbohydrates 475 g158.5%
Dietary Fiber 7.4 g29.4%
Sugars 284.7 g
Protein 50 g100.8%
Vitamin A 133.1% Vitamin C 16.4%
Calcium 96.7% Iron 82.5%
*Based on a 2000 Calorie diet