INGREDIENTS
For the sponge
Note the weight of 3 medium size free range eggs (shells on)
Use the same weights for:
Caster sugar
Butter softened
Self raising flour sifted
1 tsp Baking powder
1 tsp Vanilla extract
For the filling
250 ml double cream, whipped
6 tbsp Raspberry jam
METHOD
1 Pre-heat oven to 180°C, 350F, Gas 4 and line 2 x 8’’ sandwich tins with greaseproof paper.
2 Cream together the butter and sugar until smooth. Beat the egg in a separate bowl and add vanilla extract, gradually add to the mixture until combined.
3 Gently fold in flour and baking powder with a metal spoon.
Tip: To check consistency, tap a spoon filled with mixture on the side of the bowl, if it doesn’t drop from the spoon easily then mix in 1 tbsp warmed milk or water.
4 Bake in centre of preheated oven (preferably both tins on the same shelf) for 25-30 minutes or until a cocktail stick can be removed clean. Cooking times in all ovens may vary.
5 Remove from the oven and allow to cool for a few minutes before turning out onto a wire rack to cool completely.
6 Spread the jam onto one of the cakes, top with cream and sandwich the cakes together. Dust with icing sugar before serving.