Line two 18cm/7" round baking tins with parchment and pre-heat the oven.
Put the butter and sugar into a large bowl and beat together until light and fluffy.
Beat in the eggs one at a time.
Sieve the flour into the bowl and stir to combine.
Stir in the water.
Divide the mixture between the prepared tins and smooth the tops.
Bake in a pre-heated oven for 15-20 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Turn out the cakes onto a wire rack and leave to cool.
Filling and topping
Spread jam all over the top of one cold sponge.
Place the other sponge on top.
Sieve the icing sugar over the cake.
Two 18cm/7" round baking tins
180°C, Fan 160°C, 350°F, Gas 4
I made this cake for my friends birthday party. This cake was super delicious and it was a very big hit! I added around 1 cup of chocolate chip cookies and that made a big difference. It made the cake more moist and chocolaty! My friends and everyone loved it very much.
By Cake Delivery in Delhi
10 Oct 2017
Good recipe. Very tasty with seedless raspberry jam. Set the quantity to 2 on the web link to get proper sized sponges