4 eggs
8 oz powdered sugar, plus a little extra for dusting the finished cake
8 oz AP flour
3 1/2 tsp baking powder
1/4 tsp salt
8 oz butter at room temperature, plus a little extra to grease the pans
Strawberry or raspberry preserves
Preheat the oven to 350 degrees. Grease two 8" cake pans, then line the bottom with a circle of parchment paper.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder & butter. Mix together until well combined with an electric hand mixer, but be careful not to over mix.
Divide the mixture evenly between the pans: this doesn’t need to be exact, but you can weigh the filled pans if you want to check. Use a spatula to remove all of the mixture from the bowl & gently smooth the surface of the cakes.
Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown & coming away from the edge of the tins. Press them gently to check (they should be springy to the touch). Set aside to cool in their pans for 5 minutes. Run a rounded butter knife around the inside edge of the tins & carefully turn the cakes out onto a cooling rack & allow to cool completely.
To assemble the cake, place one cake upside down onto a plate & spread it with plenty of jam. If you want to, you can spread whipped cream on it too. Top with the second cake, top-side up. Sprinkle powdered sugar.
Ask God to bless the Queen & then enjoy it with a dollop of whip cream!!!
