Serves : 8-10
175g (6oz) butter, at room temperature, plus extra for greasing
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self-raising flour
Pinch of salt
3 tblsp raspberry jam
1 tblsp caster sugar or icing sugar, for dusting
Step One : Preheat the oven to 180oC / 350oF / Gas Mark 4.
Step Two : Grease two 20cm (8 inch) sponge tins and line with baking paper.
Step Three : Cream the butter and sugar together in a mixing bowl using a wooden spoon or a hand-held mixer until the mixture is pale in colour and light and fluffy.
Step Four : Add the eggs a little at a time, beating well after each addition.
Step Five : Sift the flour and salt together and carefully add to the mixture, folding in with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula.
Step Six : Place the tins on the same shelf in the centre of the preheated oven and bake for 25-30 minutes until well risen, golden brown and beginning to shrink from the sides of the tins.
Step Seven : Remove from the oven and leave to stand for 1 minute.
Step Eight : Loosen the cakes from around the edges of the tins using a palette knife. Turn the cakes out onto a clean tea towel, remove the paper and invert them onto a wire rack (this prevents the wire rack marking the tops of the cakes).
Step Nine : When completely cool, sandwich together with the jam and dust with icing sugar. The cake is delicious when freshly baked, but any remaining cake can be stored in an airtight tin for up to one week.