Method

1. Preheat the oven to 190˚C/375˚F/Gas Mark 5.
2. Grease 2 x 18cm (7 inches) sponge cake tins with melted butter, dust with flour and line
   the base of each with a round of greaseproof paper.
3. Cream the butter and gradually add the caster sugar, beating until soft and light and quite
   pale in colour.
4. Add the eggs one at a time and beat well between each addition. (If the
   butter and sugar are not creamed properly and if you add the eggs too fast, the mixture
   will curdle, resulting in a cake with a heavier texture).
5. Sieve the flour and baking powder and stir in gradually. Mix all together lightly and add a tablespoon of milk to moisten.
6. Divide the mixture evenly between the 2 tins, hollowing it slightly in the centre.
7. Bake in the preheated oven for 20 – 25 minutes, until cooked – the cake will shrink in slightly
   from the edge of the tin when it is cooked and the centre should be exactly the same
   texture as the edge. Alternatively, a skewer should come out clean when put into the
   centre of the cake. Turn out onto a wire tray and allow to cool.
8. Sandwich the 2 bases together with homemade raspberry jam and whipped cream.
   Sprinkle with sieved caster sugar. Serve on an old-fashioned plate with a doyley.