This sponge sandwich filled with softly whipped cream and jam and dredged with caster sugar makes a classic tea time treat. Scatter some ripe raspberries on the jam for another fresh layer of raspberry flavour.

Each portion contains...

... of an adult's Guideline Daily Amount

Serves: 8

For the cake:
125g (4oz) self-raising flour
125g (4oz) butter, softened
125g (4oz) caster sugar
2 medium eggs
2 tablespoons milk

For the filling:
4-6 tablespoons raspberry jam
142ml carton double cream
Caster sugar, for dredging
2 x 18cm (7in) sandwich tins, buttered, base-lined and floured

1. Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
2. Bake the cakes in the centre of a preheated oven, Gas 4/180°C/350°F for 20-25 minutes, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
3. Remove the cakes from the oven and leave them to cool in the tins for 5-10 minutes, then turn them out on to a wire rack and leave them to cool completely.
4. Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the 2 cakes together. Dredge with caster sugar before serving.

Top tip: The unfilled cakes can be packed in freezer bags and frozen for up to 3 months. Allow the cakes to defrost before filling.

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