- 175g caster sugar, plus extra to decorate
- 175g soft margarine or butter
- 3 eggs
- 175g self-raising flour
- 4 tbsp seedless raspberry jam
Preheat the oven to 180°C (160°C fan/gas mark 4).
Grease two 20cm sandwich tins and line the bases with non-stick baking paper.
Place the sugar and margarine or butter in the bowl of a mixer, with the beater attached. Turn the mixer on low and beat the sugar and margarine or butter together.
Once incorporated, increase the speed and continue to beat until light and fluffy. This can take up to 5 minutes.
Add the eggs, one at a time, to the mix, beating well between each addition. Add a teaspoon of the flour after each egg to prevent the mix curdling.
Remove the bowl from the mixer and sift the flour over the mixture. Use a spatula or wooden spoon to gently fold in the flour until smooth.
Divide the mixture equally between the prepared tins, spreading the mixture level.
Place the tins in the centre of the oven and bake for 20–30 minutes, or until risen and springy when gently pressed. Push a skewer or cocktail stick into the centre of the cake and if it comes out clean the cake is ready.
Leave the cakes to cool in the tins for 5 minutes, then loosen the edges and turn out onto a wire rack. Peel off the lining paper and leave to cool completely.
Place one of the cakes on your serving plate, remove the top to make it level, and spread with the jam. Place the second cake on top of the jam, dust with a little caster sugar, cut into slices and serve.
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