Celebrate the Queen’s Jubilee in style today with some of our fabulously regal recipe ideas.
What you'll need
150g Billington’s golden caster sugar
150g Allinson’s Nature Friendly white|self-raising flour
150g butter or soft margarine|(room temperature)
3 medium eggs
2 tsp Nielsen-Massey vanilla extract
2 tbsp strawberry jam
2 x 8” cake tins
Heat the oven to 180°C/gas 4/350°F.
Grease the cake tins with some of the butter or margarine and lightly dust with flour, place a circle of greaseproof paper in the bottom of each. Cream the butter and sugar together in a bowl until the mixture turns white and fluffy. Slowly add the beaten eggs and vanilla extract while whisking continuously.
Sift the flour into the mix and then carefully fold in until it is all combined. Spoon the mixture into cake tins (half in each) and bake for 20-25 minutes until springy to the touch and golden brown
Leave to cool. Once cool, spread the strawberry jam on the top of one layer and place the other layer on top.
Dust the top with icing sugar.