Step 1

Heat the oven to 180C (160C fan, Gas 4). Grease two 20cm (8in) sandwich tins then line the base of each tin with a circle of baking parchment.

Step 2

Measure the butter, sugar, eggs, flour, and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

Step 3

Bake for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Step 4

When completely cold, sandwich the cakes together with the jam. Sprinkle the cake generously with caster sugar to serve.