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Instructions |
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Preheat oven to 180 centigrade, 160 with a fan or gas mark 4. Grease and line two 20.5cm sandwich tins
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Place the margarine and splenda in a mixing bowl and cream together until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with the second egg. Add the remaining flour and beat well.
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Divide the mixture equally between the prepared sandwich tins. Bake in the preheated oven for 20-25 minutes until the cake has risen and springs back to the touch.
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Cool on a wire rack. Sandwich together with the jam and the anchor aerosol cream. Dust lightly with splenda powder before serving
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Originally Submitted
1/10/2011
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