->Sponge 09 <-

6 ounces butter, softened

6 ounces caster sugar

3 eggs

6 ounces self-rising flour, sifted

3 tablespoons jam (preferably raspberry)

Icing sugar, optional

Prepare two 7-inch sandwich tins (this size is used in the UK).

Cream the butter and sugar together until very pale in colour,

light in texture and fluffy.

Gently fold in the remaining flour with a metal spoon. Transfer

to prepared tins and smooth the tops with a knife. Bake at 350F.

for 25-30 minutes or until well risen, golden brown and firm.

Leave in the tins for 2-3 minutes. Turn out on to a wire cooling

rack. Leave until cold.

When cold, sandwich together with jam. Dust the cake with icing

sugar.

Variation:

Jam and cream sandwich: Follow above method but sandwich together

with the jam and 4 tablespoons of whipping cream, whipped until

thick.