Cake Tin Diameter	2 x 15cm/6" round tins	2 x 18cm/7" round tins	2 x 20cm/8" round tins
Cooking Time	15-20 minutes	18-25 minutes	20-25 minutes

SPONGE LAYERS
butter, softened	100g	150g	200g
eggs	2	3	4
caster sugar	100g	150g	200g
Doves Farm Organic Self Raising White Flour	100g	150g	200g
vanilla extract (optional)	1 tsp	1½ tsp	2 tsp
water	1 tbsp	1½ tbsp	2 tbsp
butter, for tins	yes	yes	yes
CAKE FILLING
jam, marmalade, chocolate spread, lemon curd or cream cheese	4 tbsp	5 tbsp	6 tbsp
CAKE TOP
icing sugar	½ tsp	1 tsp	2 tsp

Sponge Layer Cakes

Pre-heat the oven.
Rub some butter around the inside of two round baking tins of your chosen size or insert a baking liner
Measure the soft butter into a mixing bowl or food processor.
Break the eggs into the bowl.
Add the sugar, flour, vanilla extract and water.
Beat or pulse the ingredients together to make a smooth mixture.
Divide the mixture between the prepared tins and smooth the tops.
Bake for the time shown according to the tin size. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Leave the cakes to cool in the tins for 5 minutes.
Turn the cakes out onto a wire rack and leave until completely cold.

Layer Cake Filling and Top