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For the cake:

  • 6oz (170g) Self Raising Flour
  • 6oz (170g) Caster Sugar
  • 4oz (115g) Unsalted Butter (softened)
  • 3 large or 4 medium free range eggs
  • 1 level tsp baking powder
  • 2 fl.oz milk

For the filling:

  • 2oz (60g) Icing Sugar
  • 1oz (30g) Unsalted Butter (softened)
  • Strawberry Jam
  • A few drops of vanilla essence (optional)
  • A few drops of food colouring (optional)
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    Method

    • step 1

      Preheat the oven to 180C (Electric Oven), 160C (Fan Oven) or Gas Mark 4.
    • step 2

      In a food processor, put in all of the ingredients and mix together until smooth.
    • step 3

      Pour the mixture into a loaf tin with a loaf tin paper case.
    • step 4

      Bake in the oven for 45 - 50 minutes or until golden brown. (To test whether or not it is cooked, press your finger lightly in the middle, if it springs up it is cooked. Alternatively, you can get a skewer, put it in the middle of the cake, if it comes out clean, the cake is cooked)
    • step 5

      Gently lift the paper case out of the tin and leave on a wire rack until cold.
    • step 6

      If butter cream is required, cream together butter and icing sugar until pale and fluffy. (Add vanilla essence and food colouring if required)
    • step 7

      Once the butter cream is made, use a bread knife to cut the loaf in half along the cake.
    • step 8

      Add the butter cream and strawberry jam.
    • step 9

      To add an extra feature to the cake, lightly dust some sieved icing sugar on the top.
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    Comments, questions and tips (7)

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    Overall rating

    A star rating of 4.3 out of 5.6 ratings

    marybarden33Icdl_Gl4

    I have made this several times now and it has always turned out well. I have also changed the basic recipe by adding walnuts and a coffee icing or lemon or ginger. This is definitely my "go to" recipe for something quick and easy.

    jules.catchpolegEW2pj7R

    Super recipe. Have made twice now and both times have been successful. Lovely soft light sponge and wonderfully easy. Everything in the food processor and it’s done.

    alex.neal347yQLelsbo

    This is a great, simple recipe and has come out well both times I have tried it. I didn't need to cover it. Just popped in for 50 mins at 170 degrees (fan oven).

    CamilaHaze

    A star rating of 5 out of 5.

    Very light and tasty sponge. I used a deep loaf tin as the sponge rises a lot. Before cooking the mixture filled half the tin and it didn't overflow. I covered the tin with parchment paper for the final 15 minutes, to prevent it from burning.

    Pussum avatar

    Pussum

    A star rating of 5 out of 5.

    Delicious! Made this in a 2lb loaf tin, covered it for the final 10 mins with foil & it came out perfectly.

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