This classic pound cake is made in an old, reliable way. The method of weighing the ingredients ensures the right quantities for perfection. Although traditionally made as a loaf this one has instructions for round tins, similar to a Victorian sponge cake.
about 250g butter, at room temperature
about 1 1/2 cups caster sugar
4 eggs, at room temperature
1/2 teaspoon vanilla extract
about 2 cups self raising flour
125g strawberry jam
1 1/4 cups thick cream
2 tablespoons caster sugar, for sprinkling
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Preheat the oven to 190 degrees C. Lightly grease two straight sided 23 cm sandwich cake tins and line with nonstick baking paper.
If you have balance scales, put the eggs on the weight side and weigh out the butter, sugar and ﬂour each to the same weight as the eggs. If you have spring or digital scales, weigh the four eggs in their shells, then measure out the same weight of the other ingredients.
Beat the butter in a bowl until soft. Add the sugar and continue beating until the mixture is light and ﬂuffy. Gradually beat in the eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
Sift the ﬂour into the bowl and using a large metal spoon, carefully fold it into the creamed mixture. Divide the mixture equally between the two cake tins, spread evenly and bake in the oven for 30–40 minutes, or until well risen, springy to the touch and very slightly shrunk away from the sides of the tins. Allow to cool in the tins for 5 minutes, then turn out on a wire rack and leave to cool completely.
To Serve: When the cakes are cold place one of the cakes upside-down on a serving plate and spread evenly with the jam.
Whisk the cream until it is just thick enough to hold its shape and spread it evenly over the jam, just up to the edge of the sponge. Place the second cake over the filling and sift the caster sugar evenly over the top.