Although you could buy a ready-made cake to celebrate Mothering Sunday, most mothers would be thrilled to discover that the cake set before them on their special day had been cooked by the family.
You will need:
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2x7" baking tins for sponge sandwich
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4 free range eggs
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4oz (120g) caster sugar
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40z (120g) plain flour
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2oz 50g) melted butter
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Jam for the filling
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450 ml double cream
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4oz (100g) quality dark chocolate broken into small pieces
Method:
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Turn the oven to 180°C/350°F or Gas mark 4
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Line the cake tins with a circle of grease proof paper
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Using an electric hand beater whisk together the sugar and eggs until the mix becomes thick enough to lay a trail on the surface. If beating them by hand, it is best to do this in a bowl suspended in a saucepan of simmering water, as this speeds up the process which will take about 10 minutes.
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Place the flour in the sieve and shake it over the mixture to dust the top, pouring a little of the melted butter in too.
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Fold the flour in gently and continue adding flour and butter until all absorbed.
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Divide the mixture between the two tins and cook until they turn golden brown and the cake is beginning to shrink away from the edges.
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When cooked allow them to settle in their tins for about five minutes then turn out onto a wire rack and remove the greaseproof paper.
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Spread a generous layer of jam on one slice and whip up 300 ml of the cream and spread that on top of the jam and sandwich the two pieces together.
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Pour the rest of the cream into a saucepan, bring to the boil then remove from the heat and whisk in the chocolate pieces.
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Gradually pour the warm chocolate mixture on top of the cake. It should settle to a smooth finish without need to do anything more. Do try and let the chocolate pour down the sides for special effect and decorate with sugar roses.