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A great British classic. The all in one method makes it very simple to prepare. Vary the jam as you wish. This is one of the few recipes where I have given a choice of butter or margarine. Margarine will give an excellent result, but make sure you use margarine and not a spread with a low fat content.

Preparation time: 15 minutes
Cooking time: 25 minutes
Tins needed: 2 loose-bottomed 20 cm (8 inch) sandwich tins, 4cm (1 ½ inch) deep.

Ingredients:
225 g (8oz) butter or margarine, softened.
225 g (8 oz) caster sugar
4 eggs
225g (8oz) self raising flour
2 teaspoons baking powder

For the filling and topping:
About 4 tablespoons strawberry or raspberry jam
A little caster sugar

Steps:
1. Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180oC/350oF/Gas ark 4. Measure the butter or margarine, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.

2. Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

3. Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tin to free the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.

4. Choose the cake with the best top, then put the other cake top downwards on to a serving plate. Spread with jam and put the other cake on top (top upwards) and sprinkle with caster sugar to serve.