Just a quick post tonight as I’m out with friends – thought I’d share with you a birthday cake I made for a colleague. It’s just a standard sponge cake sandwiched with homemade plum jam and iced with bought icing – normally I make my own buttercream for cakes but I’d bought the icing ages ago on a whim.
- 225g butter, at room temperature
- 225g caster sugar
- 225g self-raising flour
- 4 eggs
- 3/4 small jar jam (I used plum but I do like raspberry in cakes)
- icing, either bought or homemade
Preheat the oven to 180C and grease two sandwich tins. Cream the butter and sugar and add one egg at a time, mixing in well. Sift in the flour and fold in. Split between the two tins and bake for 25 minutes or until a skewer inserted into the middle comes out clean.
Once cooled you can spread with jam, pop one on top of the other and ice – you’ll need to be careful and dust the surface with icing sugar when rolling the icing as I found it liked to stick. You might want to cut the cakes across to make a flat top before icing if you have a mound in the middle.