Ingredients150g Self Raising Flour
150g Butter or margerine
150g Sugar, caster is commonly recommended but I often use granulated as it's cheaper.
MethodPreheat oven to 175 C.
Put all the ingredients in the food processor and whizz until they are mixed.
Grease two 20cm round cake tins and dust with flour.
Put the mixture in the tins and bake for 25 - 30 minutes. When the cakes are cooked they should spring back up if you gently push them down a little way with your finger.
Turn out onto a cooling rack.
When cooled spread jam and or butter cream on one sponge and place the other one on top. Dust the top of the cake with icing sugar, or spread with some more butter cream.
Dissolve 2 teaspoons of instant coffee in the minimum amount of water and add to the cake mix when you whizz it in the food processor.