Instructions: Beat the butter and sugar with electric beaters for about 5 minutes (or by hand for 20) until pale and creamy.

Add half the egg beat again until incorporated then add the remaining egg.

Once wellmixed sift in half the flour and fold in gendy with a metal spoon.

Fold in the remaining flour.

Spoon thew mixture into two 18cm sandwich tins that have been lightly buttered and baselined with baking parchment.

Smooth the surface and bake in a preheated oven (150C/350F/Gas Mark 4) for 20 to 22 minutes or until golden brown.

They should feel slightly springy yet firm to the touch and will have begun to shrink away a.little from the sides.

Leave 1 to 2 minutes then tum out carefully onto a wire rack.

Once cold spread thickly with lemon curd then whipped cream sandwich together and serve dusted with sifted icing sugar.

If you have to open the oven door to switch the two tins around only do so after 10 minutes baking.

Serves 6

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