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1
You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
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2
Pre-heat the oven to gas mark 3/325F/170u00b0C.
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3
In a large mixing bowl, sift in the flour and baking powder.
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4
Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
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5
The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
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6
Now divide the mixture between the 2 prepared tins and level it.
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7
Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
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8
To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
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9
Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
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10
Carefully peel off the base papers and leave the sponges to get completely cold.
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11
For the filling, beat the double cream till soft peak.
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12
Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
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13
Spread the remaining cream and drizzle the rest of the jam.
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14
Place the second layer on top, press very lightly to sandwich everything together.
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15
Lightly dust the top of the cake with icing sugar before serving.
