6 oz. extra fine granulated caster sugar
6 oz. butter, softened
3 eggs, beaten
6 oz. self rising flour
Pinch salt
Approximately 2 tbsp. water (warm)

Cream together sugar and butter until fluffy (mixing bowl, or rotary mixer), gradually beat in eggs, sift flour and salt. Add 1 tablespoon of flour into the butter mixture, until well mixed. Gradually fold in the remaining flour, add enough water to give mixture a soft dropping consistency. Pour into two greased 7 inch round sandwich tins. (Line bases with greased greaseproof paper.) Bake in fairly hot oven 375 degrees or gasmark about 5. Cook for about 20 minutes, turn out. Leave to cool, when cool spread jam on one cake the other on top.

ICING:

5 oz. icing sugar
1 to 2 tbsp. warm water

Sift icing sugar, gradually mix in warm water until very smooth paste, spread over the cake and then decorate with walnut halves.