Prep time
Cook time
Total time
You will need 2 x 8" loose bottom sandwich tins. If you only have 7" tins, use 3 eggs, 6oz of flour, sugar and butter.
Serves: 8 -10
  • 8oz caster sugar
  • 8oz unsalted butter
  • 4 large eggs
  • 8oz Self raising flour
  • 1tsp baking powder
  • 300ml double cream
  • 1tsp icing sugar
  • About 5 Tbs Good quality Raspberry or Strawberry Jam
  1. Put the flour and baking powder into a bowl and mix together.
  2. Cream together the butter and sugar until light (the butter will turn pale in colour) and fluffy.
  3. Add the eggs, one at a time.
  4. Don't worry if it curdles a little, just add a little flour.
  5. Add the flour and the baking powder.
  6. Mix until combined and smooth.
  7. Divide the mixture between the tins. (I always weigh mine so they are exactly the same).
  8. Smooth the tops. You can make it a little lower in the middle if you don't want the middle to come up too high although this doesn't bother me).
  9. Cook for 25-30 mins until golden brown and a skewer comes out clean.
  10. Leave to cool slightly before turning out onto a wire rack to cool completely.
  11. If you turn the cake out upside down, this will mkae it easier to remove the baking paper from the bottom. It will also flatten the sponge although you will be left with the lines of the cooling tray so it is personal preference which way you do it.
  12. When cool, put one layer on your chosen serving plate. (You may need to level off the sponge with a knife if it is very risen in the middle).
  13. Generously coat with the jam.
  14. Carefully whisk the cream and icing sugar until it stands in soft peaks. If you over-whisk, the cream will go grainy which apart from not looking very pleasant makes it hard to spread.
  15. Put on top layer, sprinkle with a little caster sugar or icing sugar if you prefer.
Recipe by The Eating Tree at