Step 1

Heat the oven to 180C/fan 160C/gas 4 and butter and base-line 2 x 20cm loose-bottomed sandwich tins with baking paper. Put the butter and golden caster sugar into a large bowl and use electric beaters to beat the mixture for at least 5 minutes until it turns pale creamy white. Add the eggs 1 at a time, along with 1 tbsp of flour with each egg, and beat for 1 minute between each addition. Continue to beat until tripled in volume and very light and airy. Beat in the vanilla paste.

Step 2

Sift the remaining flour, baking powder and a pinch of salt into a separate bowl. Add half into the batter and use a large metal spoon to gently fold it in, being careful not to knock out any air. Add the remaining flour mixture and gently fold in. The mixture should drop off the spoon easily – if not, add 1 tbsp of milk and gently fold again. Divide equally between the tins and bake for 20-25 minutes or until risen, golden and a skewer poked into the centres come out clean. Cool for 10 minutes in their tins, then turn out onto a wire rack to cool completely.

Step 3

Whip the cream, icing sugar and vanilla to soft peaks. Put the jam into a bowl and add 1 tbsp of boiling water to loosen to a drizzle-able consistency. Put one of the sponges onto a serving plate, then spoon over the cream. Scatter the raspberries evenly all over, then drizzle over the jam. Put the other sponge on top, then dust over icing sugar and serve.