Serves 12

Ingredients

• 4 Arlington eggs
• 225g caster sugar
• 225g self-raising flour
• 2 teaspoons baking powder
• 225g unsalted butter at room temperature, plus a little extra for greasing your tins
• Raspberry or Strawberry jam

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Method

1. Preheat the oven to 160∞C, grease and line two 20cm/8innch sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
2. Break the eggs into a large mixing bowl then add the flour, sugar, baking powder and butter. Mix together well using a wooden spoon or electric hand mixer (be careful not to over mix). The finished mixture should fall off a spoon easily.
3. Place your tins one at a time on some scales and divide the mixture equally. Using a spatula to remove all the mixture from the bowl, gently smooth the surface of the cake.
4. Bake the cakes on the middle shelf of the oven for 25 minutes, checking them after 20 minutes. The cakes are ready when they are golden-brown in colour and coming away from the edge of the tin. Press them gently to check they should be springy to touch, leave to cool for a couple of minutes then turn out onto a cooling wire.
5. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam of your choice. If you want to you can spread over some whipped cream flavoured with vanilla as a naughty treat. Top with the second cake, and dust with icing sugar.