Raspberry & whipped cream, best sponge cake

Shopping list

• 240 g butter — softened, for greasing and in mixture

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• 4 units medium eggs — weigh to match other ingredients

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• 240 g self-raising flour — sifted

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• 240 g caster sugar — for the mixture

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• 2 teaspoons baking powder — for the mixture

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• raspberry jam — for filling

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• fresh raspberries — for filling

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• whipped cream — for filling

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• icing sugar — to dust the top

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Step by step

1. 1

   Preheat the oven to 180°C/gas 4.

2. 2

   Lightly grease the tins and base-line with baking parchment.

3. 3

   Weigh the eggs and measure out the same weight of butter, flour, and sugar.

4. 4

   Place the butter and sugar in a mixing bowl and beat together until pale and fluffy.

5. 5

   Beat together the eggs and incorporate them into the creamed mixture spoonful by spoonful.

6. 6

   Fold in the baking powder and flour one quarter at a time until well mixed in.

7. 7

   Divide the mixture between the two tins and bake for 25 minutes, until the middle feels springy.

8. 8

   Allow to cool slightly before turning out of the tins and transfer to a wire rack to cool completely.

9. 9

   Peel off the paper and sandwich the flat sides together with raspberry jam or raspberries and cream.

10. 10

    Dust the top with icing sugar.