Great Grandmother’s Cake

Preparation info

  • Difficulty


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 125 g butter
  • 170 g caster sugar
  • 3 eggs, preferably free-range
  • 70 g flour
  • 5 g baking powder
  • 1 tablespoon milk


  • 225 g home-made raspberry jam
  • 300 ml whipped cream
  • caster sugar to sprinkle

2 × 18cm sponge cake tins


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

Grease and flour the tins and line the base of each with a round of greaseproof paper. Cream the butter and gradually add the caster 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 flower 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 on to a wired tray and allow to cool.

Sandwich together with home-made raspberry jam and whipped cream. Sprinkle with sieved caster sugar. Serve on an old-fashioned plate with a doily.