3/4 c Self-raising flour
2/3 c Caster sugar
150 g Softened unsalted butter
3 Eggs
1. Pre-heat oven to 180deg.C. Line two round 18-20cm tins with Glad Bake.
2. Place all ingredients in a mixing bowl and beat with electric beaters
for 2-3 minutes or until ingredients are well combined. Divide the mixture
between the prepared tins and bake for about 25 minutes or until cooked
when tested with a wooden skewer.
3. Remove from oven and rest in tins for 5 minutes before turning out onto
a wire cake rack to cool completely. The cakes are now ready to be filled
with raspberry jam and cream and iced with lemon icing or sifted icing
sugar.
Note: Cakes can be frozen.
Yields
1 servings