Ingredients

220g self raising flour
1tsp baking powder
220g sugar, castor works better
4 large eggs
220g butter – softened
1tsp vanilla extract
20ml milk
Seedless raspberry jam
Beaten double cream
Icing sugar


Method

Prepare two cake tines (18 – 22cm in size), by lining and greasing them. 
Turn on oven to 175°.  Sift dry ingredients into a bowl and add all other ingredients, whiz up till fully mixed and divide the mixture into the prepared cake tins. 
Bake for about 30 minutes, till sponge springs back when pressed.
Turn out onto a cooling rack. When cooled spread a flat side of one of the cakes with raspberry jam. 
Add the cream.  If you have beaten your cream so that it will not spread, randomly dot small amounts over the raspberry jam and then gently blend.
Top this, flat end down with the other cake.
Serve on a cake stand if you have one and dust liberally with sifted icing sugar.