A traditional English sponge cake with raspberry jam and whipped cream.
Preheat the oven to 180'C.
Use a food processor to beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Fold in the sifted flour and mix until smooth.
Line 12 pastry rings with baking parchment and place on a greased baking sheet. Half fill each mould with the cake mix, transfer to the oven and bake for 12-15 minutes until the top is golden brown. Check that the cakes are cooked using a skewer.
Once cooked, allow to cool on a cooling rack.
Whip the cream until thick.
Spread the raspberry jam on to six of the cakes and top with whipped cream. Place a second cake on top and dust with icing sugar.
«If the sponges are too deep, cut in half or trim to size.»