|Unsalted butter||8 Ounce, softened (250 Gram)|
|Caster sugar||8 Ounce (250 Gram. Plus Extra For Serving)|
|Eggs||4 , lightly beaten|
|Self-raising flour||8 Ounce (250 Gram)|
|Vanilla essence||1 Teaspoon (For Filling)|
|Jam||1⁄2 Cup (8 tbs) (Raspberry / Strawberry)|
1. Put all the ingredients into the bowl of an electric mixer, set the mixer to medium and whisk together for 1 minute or until evenly blended.
2. Oil and base-line 2 x 20 cm (8 inch) cake tins. Divide the mixture equally between the tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25-30 minutes or until risen and firm to the touch. Remove from the oven, leave to cool in the tin for 5 minutes and then transfer the sponge cakes to a wire rack to cool.
3. Sandwich the sponges together with jam and serve dusted with caster sugar.