Triple tested: Mmm…. this updated classic is so more-ish, with its creamy custard and berry filling – you’ll be very popular if you bring it to the table! Brought to you by Essentials magazine
225g butter, softened
225g caster sugar
4 large free-range eggs, beaten
225g self-raising flour
For the filling
200ml ready-made fresh vanilla custard
200ml double cream, softly whipped
250g berry compote
Icing sugar, to dust
If you don't have two sandwich tins, bake in one large cake tin for a bit longer.
Heat the oven to Mark 4/180°C. Grease and line the base of 2x20cm sandwich tins. Using an electric whisk, cream the butter and sugar together until pale and fluffy.
Beat in the eggs, a little at a time, adding a spoonful of flour if the mixture begins to curdle.
Sift in a quarter of the flour and fold in with a metal spoon. Gradually fold in the rest - the mixture should drop off the spoon easily. Add 1tbsp boiling water to loosen if necessary.
Spoon into the tin. Bake on the middle shelf for 20-25 mins. The cakes should be springy and a skewer inserted into the middle should come out clean. Cool for a few mins, then transfer to a wire rack until completely cool. Put one of the cakes onto a cake stand.
Combine the custard with the cream. Spread compote over the bottom half of the cake and top with the custard mixture. Replace the top of the cake and dust with icing sugar.
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.