2 × 18cm sponge cake tins
Grease and flour the tins and line the base of each with a round of greaseproof paper. Cream the butter and gradually add the caster 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 flower and baking powder and stir in gradually. Mix all together lightly and add
Divide the mixture evenly between the 2 tins, hollowing it slightly in the centre.
Sandwich together with home-made raspberry jam and whipped cream. Sprinkle with sieved caster sugar. Serve on an old-fashioned plate with a doily.
© 2001 Darina Allen. All rights reserved.