Eggs

 Caster Sugar

 Butter

Self Raising Flour

Strawberry Jam

Double Cream

  Ic ing Sugar

2 x Sandwich Tins

 Baking Paper

Small Bowl 

Mixing Bowl

Fork

Wooden Spoon

  Oven Gloves

Cooking Rack 

Electric Whisk

Knife

Sieve

Scales

Table S poon

Measuring Jug

Step 1

Heat the oven to 190c.
Butter 2 x 20cm sandwich tins and line with non-stick baking paper.

Step 2

Crack open 4 eggs and put into a bowl.
Beat lightly with a fork.

Step 3

In a large bowl put:
250g Caster Sugar
250g Butter 
250g Flour
Beaten Eggs
Mix together until smooth

Step 4

Put the mixture into two tins (make sure there is the same amount in each tin).

Smooth the surface of the mixture with a spatula or the back of a spoon.

Step 5

 Put in the oven for 20 minutes until the cake is golden.

Step 6

Turn the cakes onto a cooling rack.

When cooled peel of the baking paper.

Step 7

Pour 300ml of double cream into a bowl.
Use an electric whisk and whip the cream until it is fairly thick.
Spread the cream on the bottom of one of the cakes.

Step 8

 Spread  6 tablespoons of strawberry jam on the bottom of the other cake.

Step 9

Sandwich the 2 cakes together so that the jam and the cream is in the middle.

Sieve 175g of icing sugar over the top of the cake.

Step 10

 Enjoy!