Ingredients
- 175g Caster Sugar
- 175g Margarine – Or room temperature unsalted butter.
- 3 Large Eggs
- 1 Teaspoon Vanilla Extract
- 175g Self-Raising Flour
- 1 Teaspoon Baking Powder
For the Filling:
- 75g Unsalted Butter – at room temperature.
- 75g Icing Sugar
- 1 Tablespoon Milk – I use semi-skimmed.
- 2 Tablespoons Jam
Instructions
- Whisk together the margarine and caster sugar until smooth.
- Whisk in the eggs one at a time.
- Whisk in the vanilla.
- Sift in the flour and baking powder.
- Whisk until smooth.
- Preheat your air fryer to 160 degrees C and set for 25 minutes.
- Evenly divide the mixture between two tins and spread evenly.
- Place the first tin in the air fryer and bake for 10 minutes.
- After 10 minutes, open the drawer and cover the tin with foil or a heatproof metal pan lid. If you use foil, make sure it’s secured in place so it doesn’t blow off.
- Return to the air fryer for the final 15 minutes.
- Remove the cover and use a skewer to make sure the cake’s centre is cooked. If not, return it to the air fryer, recovering and checking every few minutes.
- Once cooked, remove it from the air fryer and leave it in the tin to cool.
- Reset the air fryer and repeat with the second cake.
- Beat the butter to soften for the buttercream.
- Add the icing sugar and beat until smooth.
- If the mixture is too thick, add a tablespoon of milk and mix in until it’s spreadable.
- Once the cakes are cool, remove them from the tins and use a leveller or sharp knife to level off one of the cakes.
- Spread the levelled cake with buttercream.
- Turn the other cake upside down and spread the flat bottom liberally with jam.
- Place this cake on top of the other so the jam and buttercream are sandwiched in the middle.
- Dust with icing sugar to finish.
- Notes
- If you are using metal tins, make sure you grease or line with baking parchment. You can grease silicone if you are worried, but it’s not usually necessary.
- You can bake both cakes simultaneously if your air fryer has two drawers or one very large drawer.
- A metal saucepan lid is the ideal cover – it doesn’t blow about like foil, and you can place it on very quickly, which helps to keep the temperature consistent.
- Read the post above for more tips and advice.
