For the sponge:
175 g unsalted butter, softened
175 g castor sugar
3 medium free range eggs, at room temperatur
1/2 a teaspoon vanilla extract
175 g self raising flour
1 tablespoon milk, at room temperature
For the filling:
150 mil double whipping cream, well chilled
4 round tablespoons good jam: raspberry, strawberry or blackberry, home-made if possible
Optional: 200 g berries: raspberries, strawberries hold and sliced if large or blackberries
Icing sugar, for dusting
2 x 20.5cm round tins, greased with butter and the bases lined with grease proof paper
Heat the oven to 180°C/ 350°F/ gas 4. Puts the softened butter and sugar into a bowl and beat with an electric whisk or mixer, or a wooden spoon, until very light and creamy. Scrape down the side of the bowl from time to time with a rubber spatula.
Beat the eggs and vanilla with a fork until well mixed, then gradually add to the butter mixture, beating well after each addition. Sift the flour on to the mixture, add the milk and carefully fold in with a large metal spoon.
Divide the mixture between the 2 tins and spread evenly. Bake in the heated oven for 20 to 25 minutes, or until the sponges are a light golden brown and springback when gently pressed. Run a round-bladed knife around the inside of the tins to loosen the sponges, then turn them out on to a wire rack and leave to cool completely.
Whip the cream until it thickens and stands in soft peaks – go carefully to avoid overbeating as this will ruin it. Set one sponge upside down on a serving plate and spread with the cream. Top with the jam. (If using fresh berries, layer the jam, then berries and then the cream.) Gently set the second sponge, golden crust side upper most, on top and gently but firmly press down to sandwich the cakes. Dust with icing sugar. Keep cool until ready to serve. Store in an airtight container in the fridge and eat within 2 days.
This recipe is from my Great British Book of Baking