200g self-raising flour
200g butter (at room temperature)
200g caster sugar
1 level teaspoon baking powder
4 Eggs, beaten
2 tablespoons milk
Whipped double cream
Jar of Victoria’s Incredible Merry Berry Jam
Icing sugar, for dusting
Preheat oven to 180°C/350°F/Gas 4.
Grease and base line two 18-20cm/7-8" sandwich tins.
In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
Divide the mixture between the prepared tins and smooth the top with back of spoon.
Bake for about 20 minutes until golden brown and the cake springs back when pressed.
Turn onto a wire tray and allow to cool completely.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of Merry Berry jam.
Spread over the whipped cream.
Spread the jam over the other cake and sandwich the two.
Dust with icing sugar.
Get your Merry Berry Jam here.