Ingredients
For the sponge
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs, room temperature
- 1/2 tsp vanilla extract
- 225g self raising-flour, sifted
- 1 tbsp milk, room temperature
For the filling
- 6 rounded tbsp good raspberry jam
To finish
Method
- Preheat the oven to 180 degrees.
- Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for a minute until very smooth and creamy.
- Gradually beat in the sugar, then keep on beating for 3-4 mins or until the mixture almost turns white and becomes very fluffy in texture.
- Break the eggs into a small bowl, add the vanilla and beat lightly with a fork just to break them up. Slowly add to the creamed mixture, a tbsp at a time, giving the mixture a good beat each time. If the mixture looks like it is about to curdle, add a tbsp of the sifted flour and then continue to add the egg mixture.
- Sift the flour again, this time into the mixture. Add the milk and gently, but thoroughly fold the flour into the egg mixture using a large metal spoon.
- Spoon the mixture into two tins, so they are filled equally.
- Bake for 20-25 minutes or until a good golden brown and the sponges are springy when gently pressed with a fingertip.
- Turn out onto a wire rack to cool. When ready, spread one of the sponges with raspberry jam and then place the other sponge on top. Dust with sugar.