Preparation time
less than 30 mins
cooking time
30 mins to 1 hour
Serves
Serves 8
Mary Berry recipes
From
Ingredients
- 225g/8oz butter or
margarine, softened - 225g/8oz
caster sugar - 4
eggs - 220g/7¾oz
self-raising flour - 2 tsp
baking powder - 1 heaped tbsp
cocoa powder
For the filling and topping
- 4 tbsp
apricot jam - whipped
cream - a little
caster sugar
Tins
- 2 loose bottomed 20cm/8in sandwich tins, 4cm deep
Method
lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.
Measure the butter or margarine, sugar, eggs, flour, baking powder and cocoa into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.
Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.
Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to fee the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.
Choose the cake with the best top, then put the other cake top downwards on to a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.