Serves: 8-10
Ingredients
- 4 Free range eggs
- 225 g Caster sugar
- 225 g Self-raising flour
- 2 tbsp Baking powder
- 225 g KTC coconut oil , Add at room temperature, plus a little extra to grease the tins
- Caster sugar , To dust the finished cake
- Strawberry or raspberry jam
- Whipped double cream, (optional)
Method
- Preheat your oven to 180C/350F/gas mark 4
- Take 2 2 x 20cm sandwich tins; using a piece of silicone paper, rub a little coconut oil around the inside of the tins until the base and sides are lightly coated.
- Line the bottom of both tins with a circle of baking or silicone paper—the best way to do this is to draw around the base of the tin onto the paper and then cut out.
- Break your eggs into a mixer, add the sugar, flour, baking powder and the coconut oil.
- Mix everything together until well combined, ensuring everything is blended—make sure you don’t over mix this.
- Divide the mixture evenly between the two tins: this doesn’t need to be exact, but you can weigh the filled tins in you want to check.
- Place both the tins on the middle shelf of your oven and bake for 25 minutes. Make sure you don’t open the oven door while they’re cooking. After 20 minutes look through the oven door to check on them.
- When the cakes are golden brown and coming away from the edge, they are done. Press on them gently to check—they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes.
- Run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. Set them aside to cool completely.
- To assemble the cake, place one piece upside down onto a plate and spread it with plenty of jam. Spread the whipped cream (optional). Top this with the second cake, top-side up. Sprinkle your caster sugar over and garnish with raspberries and strawberries if desired.
