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Fit the double-bladed knife and place the butter, sugar, flour and baking powder in the bowl. Break in the eggs and process for 10-15 seconds, or until the cake is just mixed. You may find it helps if you stop once to scrape down the sides of the bowl.
Turn into two bottom lined and greased 7"(18 cm) sandwich tins. Spread evenly and bake in a moderate oven (175°C, 350°F, Gas 4) for 20-25 minutes or until risen, golden brown and firm to the touch. Cool on a wire rack.
Sandwich the cold cakes together with the jam and sift a little icing sugar over the top. For a special occasion fill the cake with whipped cream and strawberries.
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Preparation : 10 min
Cooking : 30 min
Ingredients
(for 4 serves) 125 g (4 oz) butter or margarine softened
1 tsp baking powder
4 Tbs strawberry jam
125 g (4 oz) caster sugar
125 g (4 oz) self-raising flour
2 large eggs
Icing sugar to dust
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