I learned to pipe properly for this cake and it took me three attempts with a bag of cream before I was happy with the rosettes around the edge. The sponge itself is my gran’s recipe, measured by weighing the eggs first. It has never let me down.
How I make it
- Cream the butter and sugar until very pale, then add eggs one at a time.
- Fold in the flour and vanilla and divide between two lined 20cm tins.
- Bake at 180C for 22 to 25 minutes until springy. Cool completely on a wire rack.
- Fill with jam and most of the cream, then pipe rosettes around the top edge.
- Dust generously with icing sugar just before serving.