Step 1

The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; therefore, weigh the eggs first – if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour.

Step 2

Preheat oven Gas Mark 4, 160°C (fan oven), 180°C or 360°F: grease and base line the bottom of 2 x 8” sandwich tins.

Step 3

Cream margarine together with the sugar, until light and fluffy.

Step 4

Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.

Step 5

Sieve the flour and fold into the mixture with a metal spoon.

Step 6

Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.

Step 7

Remove and allow to cool for 1-2 minutes.

Step 8

Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.

Step 9

A light dusting of caster sugar or icing sugar on the top will finish it.

Step 10

Place on a stand or plate, and serve in wedges with freshly brewed tea.

©foodnetwork