A delicious Woman’s Weekly cake recipe from 1934. ‘No teatime can be dull with this delightful cake on the table,’ they said at the time. And we agree!
Prep time: 30 mins
Cooking time: 30 mins
Total time: 1 hr
Skill level: Easy peasy
- 125g (4oz) butter
- 175g (6oz) caster sugar
- 3 medium eggs
- 250g (8oz) plain flour
- 1 level teaspoon baking powder
- 150ml (¼ pint) milk
For the filling and topping:
- 250g (8oz) apricot jam
- 125g (4oz) icing sugar
- A few drops of vanilla extract
- Pack of 12 wafer daisies (Dr. Oetker)
You will also need:
3 x 22cm (7in) sandwich tins, buttered and base-lined
- Set the oven to 180°C (gas mark 4).
- Beat the butter and sugar to a cream (using an electric mixer if you have one). Add the eggs, one at a time, stirring them in quickly and beating well until smooth.
- Sift in the flour and baking powder, adding the milk gradually to make a smooth, light mixture. Divide between the 3 tins and spread it out evenly (weigh each tin to check they all have the same amount of mixture in). Bake for 30-35 mins. Cool for 5 mins, then take out of the tins to cool on a wire rack.
- Warm the jam and add 1 tsbp water, then spread it over 2 layers of cake and sandwich the 3 together.
- Sift the icing sugar into abowl and mix in 1 tbsp warm water and the vanilla extract. Pour icing on top of the cake and spread it to the edge, letting it drizzle down the sides. When nearly set, decorate with daisies.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.