Ingredients

• 225g/8oz unsalted butter
• softened
• plus extra for greasing
• 225g/8oz caster sugar
• plus extra for sprinkling
• 4 free-range eggs
• 220g/7¾oz self-raising flour
• 2 tsp baking powder
• 50g/1¾oz cocoa powder
• 4 tbsp apricot jam
• 300ml/10½fl oz whipping cream
• softly whipped

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
• Put the butter
• sugar
• eggs
• flour
• baking powder and cocoa in a large bowl and beat for 2 minutes
• or until just blended. (An electric mixer is best for this
• but you can also beat by hand using a wooden spoon.)
• Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
• Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins
• then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
• Choose the cake with the best top
• then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream
• put the other cake on top (top upwards) and sprinkle with caster sugar to serve.