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Preheat the oven to 180C/160
Fan/Gas 4. Grease and line 2 x 20cm sandwich tins. (Use a
piece of baking paper to rub a little butter around the
inside of the tins until the sides and base are lightly
coated then line the bottom of the tins with a circle of
baking paper.
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Break the eggs into a large
mixing bowl, add the sugar, flour, baking powder and
butter. Mix everything together until well combined with
an electric hand mixer (you can also use a wooden spoon)
but be careful not to over mix. Put a damp cloth under
your bowl when you’re mixing to stop it moving around. The
finished mixture should fall off a spoon easily.
-
Divide the mixture evenly
between the tins.. Use a spatula to remove all of the
mixture from the bowl and gently smooth the surface of the
cakes.
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Place the tins on the middle
shelf of the oven and bake for 25 minutes. Don't be
tempted to open the door while they're cooking, but after
20 minutes do look through the door to check them.
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The cakes are done when
they’re golden-brown and coming away from the edge of the
tins. Press them gently to check – they should be springy
to the touch. Remove them from the oven and set aside to
cool in their tins for five minutes. Then run a palette
knife around the inside edge of the tin and carefully turn
the cakes out onto a cooling rack.
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To take your cakes out of the
tins without leaving a wire rack mark on the top, put the
clean tea towel over the tin, put your hand onto the tea
towel and turn the tin upside-down. The cake should come
out onto your hand and the tea towel – then you can turn
it from your hand onto the wire rack. Set aside to cool
completely.
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To assemble the cake, place
one cake upside down onto a plate and spread it with some
whipped cream. Put the fruit compote on top. Top with the
second cake, top-side up. Sprinkle over more whipped cream
and decorate with some fresh fruit.
DAILY
DINNERS 
