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This recipe was uploaded by armour67
2.Line two 18cm/7in cake tins with baking parchment
Technique: Greasing and lining cake tins .Watch technique
0:33 mins3.Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.
Technique: Creaming butter by hand .Watch technique
0:50 mins4.Beat in the eggs.
5.Sift over the flour and fold in using a large metal spoon.
6.The mixture should be of a dropping consistency; if it is not, add a little milk.
7.Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
Technique: Testing to see if a cake is cooked .Watch technique
0:29 mins8.Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.