Great Grandmother’s Cake

Preparation info

  • Difficulty


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 170 g/6 ozs/ cups flour
  • 170 g/6 ozs/¾ cup castor sugar
  • 3 eggs
  • 125 g/ ozs/1 stick plus 1 level tablesp. butter
  • 14 g/1 tablesp./1 American tablesp. milk
  • 5 g/1 teasp./1 level American teasp. baking powder


  • 225 g/8 ozs/¾ cup home-made Raspberry Jam
  • castor sugar to sprinkle
  • 285 g/10 fl ozs/ cups whipped cream

2 × 18 cm/7 inch sponge cake tins


Preheat the oven to 190°C/375°F/regulo 5.

Grease and flour 2 × 18 cm/7 inch tins and line the base of each with a round of greaseproof paper. Cream the butter and gradually add the castor sugar; beat until soft and light and quite pale in colour. Add the eggs one at a time and beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture.) Sieve the flour and baking powder and stir in gradually. Mix all together lightly and add 1 tablespoon of milk to moisten.

Divide the mixture evenly between the 2 tins, hollowing it slightly in the centre. Bake for 20–25 minutes or until cooked. Turn out onto a wire tray and allow to cool.

Sandwich together with home-made Raspberry Jam and whipped cream. Sprinkle with sieved castor sugar. Serve on an old-fashioned plate with a doyley.