Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in
sandwich tins. Use a piece of baking paper to rub a little butter around
the inside of the tins until the sides and base are lightly coated, then
line the bottom with a circle of baking paper.
Crack the eggs into a large mixing bowl, then add the sugar, flour,
baking powder and butter. Mix together until well combined with an
electric hand mixer (you can also use a wooden spoon), but be careful
not to over mix. Put a damp cloth under your bowl when you’re mixing to
stop it moving around. The finished mixture should fall off a spoon
easily.
Separate the mixture evenly between the tins: this doesn’t need to be
exact, but you can weigh the filled tins if you want to check. Use a
spatula to remove all of the mixture from the bowl and gently smooth the
surface of the cakes.
Bake the cakes on the middle shelf of the oven for 25 minutes. Check
them after 20 minutes. The cakes are done when they’re golden-brown and
coming away from the edge of the tins. Press them gently to check – they
should be springy to the touch. Set aside to cool in their tins for 5
minutes. Run a palette or rounded butter knife around the inside edge of
the tins and carefully turn the cakes out onto a cooling rack.
To assemble the cake, place one cake upside down onto a plate and spread
it with plenty of jam. If you want to, you can spread over whipped cream
too. Top with the second cake, top-side up. Sprinkle over the caster
sugar.
