Cream Sandwich Sponge Cake

A British classic that is as light as they come.

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Ingredients

175 g	unsalted butter, softened
175 g	caster sugar
3 medium	eggs
175 g	self-raising flour, sifted twice
	For the Filling:
3 tbsp	raspberry jam
4 tbsp	double cream, whipped until thick
	icing sugar, to dust

Method

Preparation time: ca. 25 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a

Grease and flour 2, 7-inch, 17-18cm sandwich tins. Preheat oven to Gas Mark 4, 180°C, 350°F.

Cream butter and sugar in a bowl until light and fluffy. Beat in the eggs one at a time, followed by 1 tbsp of the flour. Beat well. Gently fold in remaining flour using a metal spoon.

Divide the mixture between the two tins and level the tops. Bake for 25-30 minutes until well-risen, golden brown and firm, but springy to the touch.

Leave in tins to cool for 3-5 minutes and turn out onto a wire rack to cool completely.

Select the better-looking cake as the top and if the other is not quite flat, slice off the top with a serrated knife. Spread the jam over the surface and top it with the whipped cream, piping it if you wish. Place the other cake on top and dust with icing sugar.

Serve in wedges with tea or coffee.