A great cake recipe for a light sponge cake, with your choice of fruity curd filling. I topped my cake with a simple yellow icing and a collection of mini chocolate eggs for Easter. But this would make a great cake for the Summer.
Ingredients
170g softened butter
170g sugar
170g self raising flour
3 medium eggs
Filling
A jar of fruit curd
Small carton of double cream (optional)
Method
Line and grease 2 7 inch cake tins. Set oven temperature 180 degrees C or gas 4.
- Beat the butter and sugar together, until light and fluffy.
- Gradually add the beaten egg, add a little flour if needed to prevent the eggs and butter from separating.
- Add the remaining flour, then carefully fold this into the cake mix.
- Split the mixture between two 7 inch round cake tins that are lined and greased with a little butter. Bake for 20 minutes 180 degrees C or gas 4. Bake until lightly golden in colour.
- Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool.
Sandwich the cake with your favourite fruit curd, if you are feeling decadent you can also add fresh cream.
Decorate the top with a sprinkle of icing sugar or simple icing made using water and icing sugar, add a little food colouring to co-ordinate with your curd. Top off with a collection of mini chocolate eggs, or your favourite sweeties or sprinkles.
