2x20cm8in round sandwich tins, buttered and base lined
Instructions
Set the oven to 190°C/375°F/Gas Mark 5.
Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and spread out.
Bake the sponges for 20-25 mins, until they've risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for about 5 mins, then transfer them to a wire rack to cook completely.
Fill with the cream and jam, and then dredge the top with caster sugar before serving.
Notes
The unfilled cooled cake may be wrapped in freezer bags and frozen for up to 1 month. Allow the cakes to defrost before filling with cream and jam.