|Butter/Margarine||4 Ounce (125 Grams)|
|Caster sugar||4 Ounce (125 Grams)|
|Self-raising flour||4 Ounce, sifted (125 Grams)|
|Hot water||1 Tablespoon|
|Double cream||150 Milliliter, lightly whipped|
|Caster sugar||2 Tablespoon (For Sprinkling)|
Line and grease two 18 cm (7 inch) sandwich tins.
Cream the fat and sugar together until light and fluffy.
Beat in the eggs, one at a time, adding a tablespoon of the flour with the second egg.
Fold in the rest of the flour, then the water.
Divide the mixture between the prepared tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until the cakes are golden and spring back when lightly pressed with the fingers.
Turn on to a wire rack to cool.
Sandwich the cakes together with the cream and jam and sprinkle the top with caster sugar.