Step 1

Preheat oven to 190°C. Grease the sides and line the base of 2 x 20cm sandwich cake tins with baking paper.

Step 2

Cream together the butter and sugar until pale and fluffy. Add the beaten eggs to the mixture in 5 or 6 additions, beating well after each addition to thoroughly combine.

Step 3

Sift the flour and baking powder together and carefully fold in half to just combine. Fold in the remaining flour with the milk.

Step 4

Divide the mixture equally between the two tins and spread out carefully to fill the tins.

Step 5

Bake in the pre-heated oven for 20-25 minutes until golden and cooked. The centre of the sponges will spring back when lightly touched. Leave to cool in the tins for 10 minutes before turning out onto a cake rack to cool.

Step 6

When cold, spread one half of the sponge with Craig's Strawberry Jam, then top with whipped cream. Sandwich the two halves together and dust with icing sugar before serving.