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Method Prep:20min › Cook:18min › Extra time:10min › Ready in:48min
Preheat the oven to 180 C / Gas 4. Grease two baking tins with butter or line with greaseproof paper.
Measure out the margarine and put in big bowl. Do the same with the caster sugar. Mix them together until light and fluffy with either an electric mixer or hand mixer.
Crack the 4 eggs and whisk into the mixture.
Sieve the self-raising flour with the baking powder and fold into the cake mixture.
Tip the mixture into the two tins, making sure each tin has an equal amount of the mixture.
Bake in the preheated oven until a skewer inserted near the centre comes out clean, 17 to 20 minutes.
Once done, take out and leave to cool for at least 15 minutes. Do not remove from the tins while hot, otherwise cake will crumble.
Mix butter and icing sugar in a bowl, add as much butter and an equal amount of icing sugar as desired - it tastes best when creamy.
Place one cake layer upside down on a serving plate, and spread jam on the base of the cake layer. Spread the butter icing on the base of the other cake layer, and put this cake layer on top of the first one, with the jam and icing facing together.
For a final touch sift icing sugar on the top of the cake.
The best bit....eat and enjoy!
You could make a glaze to put on top instead. For that, mix icing sugar and small drops of water until smooth, and spread over the cake.