170g caster sugar
170g butter, softened
1 tsp vanilla extract
3 large eggs, room temperature
170g self-raising flour
1-2 tbsp milk
5 tbsp raspberry jam
140ml double cream, lightly whipped
icing sugar for dusting
you will need two 20cm/8" sandwich tins
Preheat the oven to 180°C. Grease and line the two sandwich tins. Beat the sugar, butter and vanilla extract until pale and light. Add the eggs, a little at a time and beat to a mousse-like consistency. You can do this with an electric whisk.
Gently fold in the flour by hand and add enough milk to make a dropping consistency. (Hold a spoonful of mixture sideways and give a sharp jerk, some of the mixture should drop off.)
Divide the mixture evenly between the prepared tins.
Bake for about 25 minutes until well risen and golden brown. Cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
Spread the underside of one cake generously with jam and top with the whipped cream. Lay the second sponge on, topside up.
Dust with icing sugar and make a pot of tea.