- 225 g butter, softened
- 225 g caster sugar, plus extra for sprinkling
- 225 g self-raising flour
- 4 free-range eggs
- 1 t baking powder
- Raspberry jam, for filling
Preheat the oven to 180°C. Grease 2 x 20 cm round cake tins.
Mix all the ingredients except the jam in a large bowl until combined.
Pour the mixture into the cake tins and bake for 25 minutes.
Allow to cool slightly, then remove the cakes from the tins and cool completely.
Sandwich the cakes together with the jam, sprinkle with caster sugar and serve.
Cook's note: "My love affair with baking started with beating the sugar and butter together in my nana’s mixing bowl. I still have it. She could whip up a sponge cake in minutes with no electric beater. We would sit on the couch together and beat that sugar and butter until it was pale and creamy.” – Abigail Donnelly