100 g/4 oz butter or margarine, softened
100 g/4 oz caster (superfine) sugar
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp baking powder
150 ml double (heavy) cream
Icing (confectioners') sugar, sifted, for dusting
Place all the ingredients except the
cream in a bowl and beat together until smooth. Spoon the mixture into
two greased and lined 20 cm/8 in sandwich tins (pans) and bake in a
preheated oven at 160°C/325°F/gas mark 3 for 35 minutes until springy
to the touch. Leave to cool on a wire rack.
Whip the cream until stiff. Sandwich together the cakes with the cream
and dust with icing sugar.