Just the thing for Mother’s Day … a lovely homemade cake !
2 x 8” sandwich tins, buttered and lined.
Using a food mixer with the paddle attachment, beat the butter and sugar together until pale and fluffy.
Then begin adding the eggs ( break each egg into a little bowl first ) one at a time and beat until each egg is incorporated before adding the next.
If the mixture starts to curdle , beat in a little of the flour.
Sift in the flour and fold in using a large metal spoon.
Divide between the cake tins.
Place in the oven and bake for 30 – 35 minutes.
Do not open the oven for at least 20 minutes or you risk the cake sinking.
When golden and springy to the touch the cake is cooked, cool on a wire rack, remove from the tins by running a knife round the edge and turning out, while still warm.
To make the sugar syrup, heat the sugar and water in a small pan until the sugar is dissolved and bring to the boil. Then cool a little and add lemon juice to taste.
Brush the base of the cakes with the sugar syrup mixture.
When the cake is cold cut each in half sandwich together with the buttercream icing adding a layer of jam if desired ) and put a thin layer of icing on the top and sides.
For 2 x 6” tins use a 6oz cake mix and 5oz buttercream mix.
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