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This recipe was uploaded by charlie.w97
In a medium-sized mixing bowl cream the butter and sugar together until you get a pale, fluffy mixture. Then a little at a time, beating well after each addition add the egg.When the eggs have been incorporated fold the flour slowly about a tablespoon at a time. Now the flour has been added Now divide the mixture equally between the prepared tins - if you want to be very precise you could place both tins on the balance scales Place them on the centre shelf of the oven, and they'll take about 25-30 minutes to cook When they are cooked, the centres will feel springy when lightly touched with a little fingertip and no imprint remains. I think the secret of success here is to be patient and not to have crafty peeps halfway through: a sudden rush of cold coming into the oven can cause the cakes to sink. When they're cooked, remove them from then oven, then after about 1 minute turn them out on to a wire cooling tray, loosening them around the edges with a palette knife first. Then carefully peel off the base papers and leave the cakes to cool completely before sandwiching them together with jam and sifting a little icing sugar over the surface.