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Instructions |
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cream together the butter and castor sugar until
light and fluffy, then slowly add the beaten eggs.
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fold in the sifted flour and spoon the mixture
equally into two tins. (20 cm each)
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bake for 20 mins at 180c and leave to cool.
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whip the cream until thick and forming peaks.
use the jam and cream to fill the middle of both
cakes. dust with icing sugar.
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Serving
Suggestions |
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you can use real fruit to decorate
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Originally Submitted
6/8/2013
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