The first version of this cake was made in small, individual, elongated cakes such as the sandwiches that were served for an afternoon tea. In
Weigh the eggs in their shell, then measure out the same weight of butter, flour and sugar.
Put the eggs in a large mixing bowl. Add the butter, sugar, milk, flour and baking powder. Mix the batter until it is smooth.
Divide the batter between the two cake tins and smooth the tops. Tap the tins on the bench to remove any air bubbles.
When the cakes have cooled, cover one cake with the jam and place the second cake on top. Sprinkle with icing sugar.
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