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Add a photoServings: 6
Ingredients
- 5 ounce Soft Margarine
- 5 ounce Caster Sugar
- 3 med Large eggs
- 5 ounce Self-Raising Flour
- 5 fl ounce Double Cream
- 3 Tbsp. Favourite Jam
Directions
- Preheat the oven to gas mark 4, 350F, 180C, and grease and line two 8-inch sandwich tins. Put all the ingredients, except cream and jam, into the bowl of your food processor or possibly mixer and blend for 15 seconds. Scrape down the sides, then blend again for another 15 seconds. Do not over-process though.
- Spread the mix into the prepared tins, making sure the tops are even, and bake for about 25 min. Towards the end of the time, check to see if the cakes are done by pressing your fingertip gently on the middle of each cake. If the fingermark vanishes, it's cooked, otherwise leave for another 4 to 5 min.
- Let the sponges rest for a minute or possibly two, then turn them out onto a wire rack and leave to cold. Whip the double cream, and when the cakes are quite cold, spread one half liberally with jam and the whipped cream and carefully put the othe half on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 230 | 70% |
| Total Fat 26.05g | 33% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 3.52g | |
| Cholesterol 98mg | 33% |
| Sodium 560mg | 23% |
| Potassium 90mg | 3% |
| Total Carbs 18.76g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.24g | 0% |
| Protein 5.48g | 9% |
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