This is one of my favourite recipes. It is quick and easy to make and tastes good. I use this recipe as a basis for more elaborate decoration, like coating with butter cream or fondant icing and decorate accordingly. I used it for an Easter cake for my daughter by piping it with butter cream nests and small Easter eggs.
INGREDIENTS 
- 6oz. (150g) self-raising flour
- 1 heaped spoonful of baking powder
- 6oz. (150g) castor sugar
- 6oz (150g) soft butter or margarine
- 3 large eggs
- 4 tablespoons raspberry jam
METHOD
Pre heat oven to gas mark 3, 325F, (170C). Sift the flour and baking powder into a large bowl then add all the ingredients and mix until soft and light. I use a hand whisk whIch works well. Divide the mixture between the two tins, level off and bake in the centre of the oven. When cooked leave for 1 minute before turning out onto a wire tray to cool.
BUTTER CREAM
- 4oz. (100g) butter
- 6-8oz. (150g – 200g) Icing sugar
- 1 teaspoon vanilla essence
METHOD
Cream the butter until soft, gradually beat in the sifted icing sugar bit at a time, then add the vanilla essence. Sandwich the cakes together with the butter cream and jam, sieve a little icing sugar on top to decorate.
