SERVES

Makes one 20cm (8in) cake

INGREDIENTS

For the cake:

225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
2 level tsp baking powder

For the filling and topping:

about 4 tbsp. strawberry or raspberry jam Nutella
a little caster sugar

METHOD

Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease two loose-based 20cm (8in) sandwich tins, 4cm (1½in) deep, then line the bases with non-stick parchment.

Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.
Divide the mixture between the tins and level the surface with the back of a spoon or a plastic spatula.

Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.

Choose the cake with the best top, then put the other cake top-down on to a serving plate. Spread with the jam Nutella, put the other cake on top (top uppermost) and sprinkle with caster sugar to serve.

From ‘My Kitchen Table: 100 Cakes and Bakes’ (BBC, £7.99), by Mary Berry