Ingredients

• knob of butter
• melted
• 225g/8oz butter
• softened
• 225g/8oz caster sugar
• 4 large free-range eggs
• 225g/8oz self-raising flour
• sifted (you may need a bit extra)
• 6 tbsp good-quality strawberry jam
• 300ml/10½ fl oz double cream
• lightly whipped
• icing sugar
• for dusting

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.
• In a large bowl
• cream together the butter and sugar until pale and creamy
• using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes).
• Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.
• Fold in the flour using a large metal spoon. Be careful not to over-mix it.
• Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle.
• Place in the oven and bake for about 20 minutes
• or until the cakes spring back when pressed gently with a finger and are pale golden in colour.
• Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour).
• Spread the sponge with the jam and the whipped cream
• then carefully sandwich together.
• Dust with icing sugar and serve.