* 4oz (100g) caster sugar
* 4oz (100g) soft margarine
* 2 eggs, beaten
* 4oz (100g) self raising flour
* 2 tablespoons milk
* 1 level tablespoon golden syrup
1. Measure the caster sugar and margarine into a mixing bowl, cream together until light and fluffy, then gradually add the beaten eggs, mixing well after each addition. Put in 1 tablespoon of flour with the last amount of egg as this prevents the mixture curdling.
2. Fold in the rest of the flour and then mix in the milk. Finally, stir in the golden syrup. Turn the mixture into a 7 inch (18cm) lined souffle dish and cook on full power for 5 minutes. Leave it to stand for an extra 5 minutes after cooking, then turn it out on to a cooling rack and wrap in clear film. Split the cake in half horizontally, and decorate when the cake is cool.
1. Spread 1 tablespoon of jam over the surface of the middle of the cake. Cover this with butter cream using 2oz (50g) soft butter and 5oz (150g) sieved icing sugar beaten together until smooth. Sandwich the cake together and sprinkle a little extra sieved icing sugar on top.
2. Sandwich the two halves together with 2 tablespoons jam. Make some glace icing by measuring 6oz (175g) icing sugar into a bowl and mix with about 1 tablespoon water. Leave 2 tablespoons icing in the bowl and spread the rest over the top of the cake. Add a drop of food colouring to the remaining icing and put this into a small polythene bag. Snip a small hole in the corner of the bag and trickle the icing in lines over the top of the cake. Feather this with a skewer.
3. Spread 1 talespoon strawberry jam over the surface of the middle of the cake and top this with 1/4 pint (150ml) whipped cream. Place a few strawberries on the cream and sandwich the two halves of the cake together. Sprinkle sieved icing sugar on top. Serve this on special occasions.
Power Level: Full
Cooking Time: 5 Minutes