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@soul_mysteries:

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Region: UA
Thursday 10 September 2026 16:47:27 GMT
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user22766165861177
Ірина Стьопіна :
❤️❤️❤️
2026-09-10 16:56:12
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user388268494390
Алёна :
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2026-09-10 17:10:12
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user9739603814207
user9739603814207 :
👍👍👍👌🔥🔥🔥👊
2026-09-10 19:20:10
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_irina618.0
user7021561930977 :
😏😏😏
2026-09-13 15:46:52
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MA :
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2026-09-13 21:36:41
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Preheat the oven to 180°C and line two round cake tins with baking paper. Beat softened butter and caster sugar until pale, light, and fluffy. Add eggs one at a time, mixing well after each addition, then gently fold in sifted self-raising flour and a little vanilla extract. Divide the batter evenly between the tins and bake for about 20–25 minutes, until golden and springy to the touch. Let the cakes cool completely on a wire rack. Spread one layer generously with strawberry or raspberry jam, then add softly whipped cream. Place the second sponge on top and dust lightly with powdered sugar. Slice carefully and serve with tea or fresh berries for a classic British afternoon treat.
Preheat the oven to 180°C and line two round cake tins with baking paper. Beat softened butter and caster sugar until pale, light, and fluffy. Add eggs one at a time, mixing well after each addition, then gently fold in sifted self-raising flour and a little vanilla extract. Divide the batter evenly between the tins and bake for about 20–25 minutes, until golden and springy to the touch. Let the cakes cool completely on a wire rack. Spread one layer generously with strawberry or raspberry jam, then add softly whipped cream. Place the second sponge on top and dust lightly with powdered sugar. Slice carefully and serve with tea or fresh berries for a classic British afternoon treat.

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