For the Sponge:
200g (1 3/4 stick/7 oz) margarine or butter
200g (7 oz) caster sugar
2 eggs, beaten
200g/7 oz. plain (all-purpose) flour
1 tsp. baking powder
1 tsp. vanilla essence or vanilla extract
For the Filling:
3 tbsp. rasberry jam
Double cream (heavy whipping cream), whipped
Preheat oven to 350 degrees F (180 C). Butter and flour 2 (8-inch/20cm) round cake tins.
Beat margarine (or butter, if using) with sugar in a bowl until creamy, then add the beaten eggs and whisk for 2 minutes. Sieve the flour and baking powder into the (egg, butter and sugar) mixture; whisk until smooth and creamy for 5 minutes. Add the vanilla essence and whisk for 20 seconds. Spoon mixture into the prepared cake tins and bake at 350 degrees F (180 C) for 30 minutes until cake layers are golden light brown. Remove from oven and let cakes cool in their pans on wire rack for 10 minutes.
Whisk cream until stiff peaks form.
Remove cakes from their pans. Place one cake layer on a serving plate and spread jam over layer, then spread the whipped cream over the jam. Place the second cake layer on top. Serve and enjoy!!
Makes 10-15 servings.
Source: The Internet
Submitted By: Zainab Asuni
Date: August 27, 2005