Ingredients
- 6oz wholemeal self-raising flour
- 6oz softened butter
- 6oz caster sugar
- 3 eggs, beaten
- 1-2 tablespoons water
- 3 tablespoons raspberry jam
- Icing sugar to dredge
Method
- Pre-heat oven to 180C (350F), gas mark 4.
- Grease and line two 18cm (7ins) tins (which you won't be able to find.)
- Do what you have to do to make the butter and sugar into a fluffy mixture. (I put it in a food processor myself, but then I'm very rich).
- Gradually add eggs, beating the mixture as you go.
- Fold in the flour (sift it first if you can be fagged).
- Divide the mixture between the two tins, smooth tops and put into ocen for 25 to 30 minutes. (If you have an Aga, they will be burnt shortly).
- To test if ready, press lightly and they should spring back. (If they're burnt, you'll spring back).
- Cool on cake rack, then stick together with jam and cover with icing sugar.
Good luck!
Best wishes,
Victoria Wood
PS Once cake is ready, put it in rusty cake tin and forget about it.
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