4 free-range eggs
225g caster sugar
225g self-raising flour
2 tsp baking powder
225g softened unsalted butter

good-quality strawberry or raspberry jam
whipped double cream


Preheat the oven to 180C/350F/Gas 4
Grease and line 2 x 20cm/8in sandwich tins

Break the eggs into the stand mixer bowl, then add the sugar, flour, baking powder and butter. Using the paddle beater, beat everything together until well combined and there’s no large lumps of butter

Divide the mixture evenly between the tins, use a spatula and gently to press the batter evenly into the tin and smooth the surface of the cakes

Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them

The cakes are done when they’re golden-brown and coming away from the edge of the tins, they should be springy to the touch. Remove them from the oven and leave to cool in their tins. Then run a palette around the inside edge of the tin and carefully turn the cakes out

To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam now spread over the whipped cream top with the second cake, top-side up. Dust with icing sugar.