makes 8 slices
3/4 cup (170 g) butter or block margarine, softened
3/4 cup + 2 Tbls (175 g) caster sugar (superfine granulated)
3 eggs, beaten
1 2/3 cup (175 g) self raising (self rising) flour
45-60 ml (3-4 tbsp) jam
caster sugar (superfine granulated) for dredging
1. Grease and line the base with greaseproof paper, two 18 cm (7 inch) sandwich tins.
2. Beat the butter and sugar together until pale and fluffy.
3. Add the eggs, a little at a time, beating well after each addition.
4. Fold in half the flour, using a metal spoon or plastic bladed spatula, then fold in the remaining flour.
5. Divide the mixture evenly between the tins and level the surface with a palette knife.
6. Bake in the centre of the oven at 190°C (375°F) gas mark 5 for about 20 minutes until well risen and the cakes spring back when lightly pressed in the centre.
7. Loosen the edges of the cakes with a palette knife and leave in the tins for 5 minutes.
8. Turn out, remove the lining paper, invert and leave to cool on a wire rack.
9. When the cakes are cool, sandwich them together with the jam and sprinkle the top with caster sugar.
10. To freeze, bake in the usual way, leave until cold then wrap separately in waxed paper or clingfilm and overwrap in tin foil.