Part of our super exciting Platinum Jubilee Week celebrations this cake is on our menu but if you fancy giving it a go yourself then here is Darren's recipe.

Super easy to make, this is old school at it’s finest. Make and bake on the day if you can and it is best paired with a cup of tea.

Makes:                            1 X 18cm diameter cake

Serves:                           10-12

Preparation time:      15 minutes

Cook time:                     25 minutes

Cooling time:                30 minutes


225 g (4 medium)       Free range egg

225 g                              Caster sugar

225 g                              Self-raising flour

2 tsp                               Baking powder

225 g                              Butter, unsalted, room temperature – plus extra to grease your tins


  1. Preheat your oven to 180C/160C fan forced. Grease with softened butter and line two 18cm sandwich tins, baking tins or springform tins with baking paper cut to size. Use two separate pieces of paper, a dish on the base and strip for the sides.
  2. You can make this sponge by hand, or with an electric stand mixer fitted with the beater, or a handheld beater.
  3. Add the eggs into a bowl followed by the sugar, sieved flour and baking powder and lastly the butter.
  4. Beat the mixture well until combined. Ensure the batter is light, fluffy and fully mixed but try not to over beat the mix. The finished batter should fall off a spoon easily.
  5. Divide the mixture evenly between the two cake tins, use a spoon or palette knife to smooth the surfaces of each of the batters.
  6. Bake the cakes for 25 minutes, check they are done before removing. They should be golden brown and come away from the edge of the tins. Also, when gently pressed they will spring back.
  7. Cool the sponges in their tins for 10 minutes before demoulding, by running a small knife around the outside edge of the cakes to release from the tins. Turn the cakes out onto a cooling rack.

To Serve

Icing sugar for dusting

Strawberry jam

Whipped and lightly sweetened cream with vanilla if you like.


  1. Place one cake upside down onto a plate and spread it with plenty of strawberry jam.
  2. If you are using, then spread over the whipped cream now.
  3. Top with the second cake top side up and dust with icing sugar. 

 Recipe Tips

You can freeze these cakes by allowing them to cool completely and then wrapping each one in clingfilm. Freeze for up to 3 months and allow them to defrost thoroughly before filling.

To take your cakes out of the tins without leaving a wire rack mark on top, put a clean tea towel over the tin. Put your hand onto the tea towel and turn the tin upside down. The cakes should come out cleanly onto your hand and the tea towel, then you can turn them from your hand onto the wire rack. Set aside to cool completely.

If you would like this recipe and future recipe of the week dishes in a handy pdf download then please make sure you subscribe to our sweet community. You can do so by clicking HERE



Previous Article Next Article
Sign up for our newsletter
We’ll be sharing recipes and cooking class news and letting you know about new additions to our menu.
No thanks