Makes 10 slices
175g/6oz/¾ cup butter, plus extra to grease
175g/6oz/¾ cup caster (superfine) sugar
3 medium (US large) eggs
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
4 tbsp raspberry jam
icing (confectioner’s) sugar to dust
1 Preheat the oven to 190°C/375°F/Gas 5. Butter two 18cm/7in sandwich tins and line the bases with parchment paper.
2 In a large bowl, beat the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, with a spoonful of flour. Fold in the remaining flour with a metal spoon.
3 Divide the mixture between the prepared tins and level the surface. Bake in the centre of the oven for 20–25 minutes until the sponges are well risen and spring back when lightly pressed with a finger. Leave in the tins for 5 minutes.
4 Turn out, remove the lining paper and cool on a wire rack. Sandwich the two sponges together with raspberry jam and dust the top with icing sugar.