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.