FOR THE FILLING AND TOPPING
About 4 T. raspberry or strawberry jam
A little caster sugar
Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles.
Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.
Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.
The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.
Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife.
When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.