75 g/3 oz caster (superfine) sugar
50 g/2 oz plain (all-purpose) flour
120 ml/4 fl oz double (heavy) cream, whipped
45 ml/3 tbsp raspberry jam (conserve)
Icing (confectioners') sugar, sifted
Whisk together the eggs and sugar for at
least 5 minutes until pale. Fold in the flour. Spoon into a greased
and lined 20 cm/8 in sandwich tin and bake in a preheated oven at
190°C/375°F/gas mark 5 for 20 minutes until springy to the touch.
Leave to cool on a wire rack.
Cut the cake in half horizontally, then sandwich the two halves
together with cream and jam. Sprinkle icing sugar over the top.