Copycat 'classic Sponge Cake!'

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 175 g butter (you may need extra for greasing)
• 175 g caster sugar
• 3 eggs, beaten
• 1 pinch salt
• 175 g self-raising flour
• 1 tablespoon icing sugar
• 3 tablespoons raspberry jam
• fresh cream

Recipe

• 1 grease 2 baking tins with butter. the two baking tins should be about 8 inches round.
• 2 beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. continue to beat the mixture until the colour is pale and the texture is light ad fluffy. add the eggs a little at a time, and beat well after adding each egg.
• 3 sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. divide the mixture between the tins and smooth over with the spatula. place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. set the temperature to 180 degrees celcius/350 f/gas mark 4, and bake for 25-30 minutes until golden brown.
• 4 now remove from the oven and let them stand for 1 minute. loosen the cakes from th eedges of the tins using a round bladed knife. turn the cakes out into a clean tea towel or plate. once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
• 5 then serve.