8 Serves
94 Mins
Preheat your oven to 180°C and grease two round cake tins with a small amount of butter or oil.
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AmericanVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
68 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
315 mg / 4,700 mgSodium
396 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
0 g / 28 gSugar
34 g / 50 gSaturated Fat
10 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a large mixing bowl, cream together the unsalted butter and caster sugar until pale and fluffy.
Beat in the eggs one at a time, then fold in the sifted all-purpose flour and baking powder until just combined.
Divide the batter evenly between the prepared cake tins and bake for 20 to 25 minutes until golden and springy to the touch.
Allow the cakes to cool on a wire cooling rack before spreading strawberry jam and whipped double cream over one layer and topping with the second.
6
g18
g18
g
Japanese