125g/4oz butter or margarine, softened 125g/4oz caster sugar 2 medium eggs 125g/4oz self raising flour
- Heat the oven to 180C/350F/Gas 4.
- Line two 18cm/7in cake tins with baking parchment
- Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.
- Beat in the eggs.
- Sift over the flour and fold in using a large metal spoon.
- The mixture should be of a dropping consistency; if it is not, add a little milk.
- Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
- Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.