The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; therefore, weigh the eggs first – if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour.
Preheat oven Gas Mark 4, 160°C (fan oven), 180°C or 360°F: grease and base line the bottom of 2 x 8” sandwich tins.
Cream margarine together with the sugar, until light and fluffy.
Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
Sieve the flour and fold into the mixture with a metal spoon.
Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
Remove and allow to cool for 1-2 minutes.
Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
A light dusting of caster sugar or icing sugar on the top will finish it.
Place on a stand or plate, and serve in wedges with freshly brewed tea.
If large eggs are used they may weigh 7 ½ ozs/210g. If so, make sure you use this weight for the other ingredients.
A smaller sandwich cake can be made with 2 medium eggs, which weigh 4 oz/55g. If so, use 2 x 7” sandwich tins and the cakes will need less time in the oven – probably 20 minutes instead of 25 minutes.
Recipe courtesy of Karen Burns Booth, Lavender and Lovage