- 175g unsalted butter
- 175g caster sugar
- 3 eggs, beaten
- 175g self raising flour
- 3 tbsp strawberry jam
- 200ml double cream
Set the oven to 180C. Lightly butter and line the base of 2 x 20cm sandwich tins.
Cream together the butter and sugar together until light and fluffy. Slowly add in the beaten eggs.
Fold in the sifted flour and spoon the mixture into the prepared cake tins.
Bake for 20 minutes. Leave it to cool and then remove from the tins.
Whip the cream until thick and use it to fill the sponge with the jam.
Dust liberally with icing sugar to serve.