This is the ultimate 'English' sponge cake. Filled with a sweet fresh raspberry jam and simply dusted with fine caster sugar, this is an all-time classic.
- 175g/6oz caster sugar, plus extra to decorate
- 175g/6oz soft margarine or butter
- 175g/6oz self-raising flour
- 3 eggs
- 4 tbsp seedless raspberry jam
- Pre-heat the oven to 180C, 160C fan, gas mark 4.
- Grease two 20cm/8in 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 mararine or butter together. Once incorporated, increase the speed and continue to beat until light and fluffy. This can take up to five 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 the flour into the mix 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 five minutes, then loosen the edges and turn out on to a wire rack. Peel off the lining paper and leave to cool completely.
- Place one of the cakes on your serving plate and remove the top to make it level, spread with the jam. Place the second cake on top of the jam, dust with a little caster sugar, cut into slices and serve.