225g self-raising flour
225g caster sugar
2 tsp baking powder
Whipped double cream
Preheat the oven to 180C. Grease and line round cake tins. Rub some butter around the inside of the tins and then line the bottom with a circle of baking paper.
In a large bowl, add the eggs, sugar, flour, baking powder and butter. Combine and mix together with an electric hand mixer or whisk.
Divide the mixture evenly between the tins and place in the preheated oven.
Bake the cakes for approximately 20-25 minutes and check on them to ensure they are golden brown.
Remove the cakes from the oven and set them aside to cool in their tins for around 5 minutes. When cool, with a rounded butter knife, go around the inside edge of the cake and remove from the tins and place onto a cooling rack.
Place the cooling rack into the fridge until the cake is ready to serve and assemble!
When ready to serve, place one of the cakes upside down and cover with a layer of jam and a layer of whipped cream. Place the second cake on top and lightly dust some icing sugar on top!
Serve & ENJOY!