Categories: March

Ingredients

• 225g butter, softened, plus extra for greasing
• 225g golden caster sugar
• 4 medium eggs, beaten
• 225g self-raising flour
• 4 tbsp raspberry jam
• icing sugar, to dust

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and base line 2 × 20 cm round sponge tins with baking paper.

2. Put the butter and sugar into a mixing bowl and beat with a wooden spoon or electric mixer until light, fluffy and pale cream coloured. Gradually add the egg, beating well after each addition to get a smooth emulsion. If the mixture starts to curdle, add a spoonful of the flour. Sift the flour into the bowl and fold it in with a large metal spoon until the mixture is smooth.

3. Divide the mixture equally between the 2 tins and smooth it flat. Bake in the oven for 25-30 minutes until golden and firm but springy to the touch. Turn the layers out onto a cooling rack. When they have cooled, peel off the paper and sandwich the cakes together with jam. You could also add a layer of whipped cream, if you like. Dust with icing sugar just before serving.

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