Jam And Cream Victorian Teacake
With a layer of jam and cream, this teacake is rich, moist and delicious. Perfect served with a cuppa.
- 170g (¾ cup) caster sugar
- 4 eggs
- 150g (1¼ cups) self-raising flour
- 1 tbsp cornflour
- 15g copha, melted
- 80ml ( 1/3 cup) milk
- ½ cup of quartered strawberries
- ½ cup of raspberries
Jam & Cream Filling
- 180ml (¾ cup) thickened cream
- 3 tbsp icing sugar
plus extra for dusting
- ¼ cup blackberry jam (seedless).