shortening for greasing
1 c. self-rising flour
1 tsp. baking powder
14 Tbsp. butter, softened
1 c. caster sugar
2 Tbsp. milk
1/2 c. + 2 Tbsp. heavy cream
1/4 c. caster sugar
1/2 tsp. vanilla
1/2 c. raspberry or strawberry preserves
Preheat oven to 350 F.
Grease and line two 20 cm round cake tins with parchment paper. Grease the paper too.
To make the cake: In a large bowl, combine the flour and baking powder. Whisk in all other ingredients, adding in the eggs one at a time.
Divide the batter between the tins.
Bake 20-25 minutes until the center is cooked through.
Cool 5-10 minutes in the tins before removing to a cooling rack. The cake needs to cool completely.
To make the filling: Whip the cream, sugar, and vanilla together in a medium sized bowl until firm peaks form.
Spread the jam on one side of one of the cakes. Spread the cream on top of the jam. Sandwich the other cake on top of the jam and cream.
Dust with icing sugar.
Here's a link to the recipe I used: http://www.bbcgoodfood.com/recipes/6603/classic-sponge-sandwich