This particular recipe is an absolute brilliant one for beginners and masters alike. It’s fantastic when you have an hours notice for unexpected or expected guests and pretty much everyone I know or have met are more than happy with this cake and it brings them back to some happy childhood memories.

Saying all that I chose to make this particular recipe to help a friend who like myself were asked to be a part of the Break Your Heart Bake on Youtube. She’s going through some things and although she is several thousand miles away I wanted to make her some cake to cheer her up.

So here’s the recipe

INGREDIENTS

180g Butter or Margarine

180g Sugar

3-4 Eggs

1tsp Vanilla Extract

180g Plain Flour

1 tsp Baking Powder

1 Pint / 500ml Double Cream

1/2 Cup Icing Sugar

Splash of Vanilla Extract

Jam of Your Choice (I used Raspberry this time)

Oven Temps 180C/ 360F / Gas Mark 4

METHOD

Cream Butter and Sugar together until light and fluffy.

Add Eggs one at a time and beat well in between.

Add Vanilla.

Sift flour and Baking Powder onto mix and fold in gently.

Pour into 2 x 8inch/ 20cm tins

level out and make sure mix is right up to the edges.

Bake for 20 minutes.

Cool cakes in tins for 5-10 minutes. Take out of tins and cool completely on racks.

Whisk cream, icing sugar and vanilla until thick and spoonable and spreadable like thick frosting.

Place one cooled cake on your serving plate.

Spread a generous amount of the jam right up to the edges of the cakes.

Add on top a generous amount of the chantilly cream.

Place the second cake on top upside down and sprinkle with icing sugar.

It’s that simple. It’s a great cake and if you want to see me make it. Here’s the video.