Pre-heat oven to 175 C

Line the base of non-stick 8 inch tins with a circle of baking parchment

Mixing Method One:

Cream butter and sugar together until very pale and light. A stand mixer or electric hand-whisk makes this easier. Otherwise it’s a wooden spoon and lots of elbow grease!

Very gradually, add the beaten egg ensuring each addition is well incorporated before adding more.

Lightly and gradually fold in the sifted flour, with a large metal spoon or if using a stand mixer, on low to incorporate, then a quick blast for 5 seconds.

The mixture should drop easily from a spoon, if not add a dash of milk until it does.

Mixing Method 2:

Put all of the ingredients into a large bowl or stand mixer and beat together well, until thoroughly mixed. Add milk as needed, as above.

However you mix the ingredients, divide the mixture evenly between the lined tins. I weigh mine to ensure they are equal.

Level the mixture flat with a spoon ensuring a good seal around the top edges of the cake mixture and the tin. Keep the mixture flat.

Bake for 23 mins below the midline of the oven. Check the cakes are cooked by inserting a skewer into the centre of the cakes, it should come out clean. If not cook for 2 more mins or until done.

Cool in the tins for 30 mins.

Slide a palette knife around the edge of the cakes to release and tip out the cakes onto a cooling rack.

Once cooled sandwich with your favourite jam. I love blackcurrant. Strawberry and Raspberry are popular.

Dust with icing sugar.