• 170 g/6 ozs/1¼ cups flour
• 170 g/6 ozs/¾ cup castor sugar
• 3 eggs
• 125 g/4½ ozs/1 stick plus 1 level tablesp. butter
• 14 g/1 tablesp./1 American tablesp. milk
• 5 g/1 teasp./1 level American teasp. baking powder

Filling

• 225 g/8 ozs/¾ cup home-made Raspberry Jam
• castor sugar to sprinkle
• 285 g/10 fl ozs/1¼ cups whipped cream

2 × 18 cm/7 inch sponge cake tins

Preheat the oven to 190°C/375°F/regulo 5.

Grease and flour 2 × 18 cm/7 inch tins and line the base of each with a round of greaseproof paper. Cream the butter and gradually add the castor sugar; beat until soft and light and quite pale in colour. Add the eggs one at a time and beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture.) Sieve the flour and baking powder and stir in gradually. Mix all together lightly and add 1 tablespoon of milk to moisten.

Divide the mixture evenly between the 2 tins, hollowing it slightly in the centre. Bake for 20–25 minutes or until cooked. Turn out onto a wire tray and allow to cool.

Sandwich together with home-made Raspberry Jam and whipped cream. Sprinkle with sieved castor sugar. Serve on an old-fashioned plate with a doyley.