This traditional cake makes the perfect accompaniment to a cup of tea
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225g soft margarine
225g caster sugar
225g self-raising flour
5g baking powder
4 large eggs (at room temperature)
- Grease, base line and flour two 20cm sandwich cake tins.
- Place all the ingredients in a bowl and beat together with an electric mixer for 1 minute. Scrape down sides of bowl and beat again for a further minute, until smooth and blended. Divide mixture equally between the prepared tins.
- Bake in the baking oven on 2nd or 3rd runners for 20-25 minutes until golden brown and risen.
- Cool slightly before removing from tins.
Rayburn: Bake in the lower oven on baking setting.