Required 2 x 7inch spring cake tins with the base lined with greasproof paper
10oz caster sugar
10oz Self raising flour
Teaspoon of vanilla essence.
Raspberry jam for filling
caster sugar to sprinkle on the top
Heat oven to gas mark 4/5
In a large bowl beat together the sugar and butter until creamy. Add eggs one at a time with a little of the flour and beat in. Add the vanilla essence. When all 5 eggs have been added fold in the remaining flour.
Split between the two tins and bake in the oven for 40 mins or until spring back when touched.
Leave to cool.
Spread jam on one half. Put on the top and sprinkle with sugar.
You can add fresh cream into the middle if you wish or buttercream, but I left as a jam filling as will serve with ice cream later.