This classic cake was popularised during the reign of Queen Victoria and has been enjoyed by millions ever since. This recipe has been handed down from my maternal grandmother and I have always found it to be reliable. You may choose to substitute a different Jam Packed Preserve, but being a card carrying member of the WI I could never use anything other than the traditional raspberry extra jam!
Preparation time: 5 minutes | Cooking time: 25 minutes
The success of this recipe is based on using equal amounts of each of the four ingredients in the proportions 6:6:6:3. I always use imperial measurements when I am making this, but I have converted the quantities to metric as well.
6oz (170g) caster sugar
6oz (170g) softened butter or baking margarine
6oz (170g) self-raising flour
3 large eggs
6oz (170g) Jam Packed Raspberry extra jam
- Pre-heat the oven to 160oC (fan), 180oC (conventional) or Gas mark 4.
- Grease the base and sides of two 7” (18cm) sandwich tins and line the base with greaseproof paper or baking parchment (these can be purchased pre-cut to size).
- Place the sugar and butter or margarine in a large mixing bowl and mix until creamed.
- Add the eggs and mix.
- Sieve and add the flour. Fold in the flour with a metal spoon before mixing thoroughly.
- Divide the mixture equally between the two tins and level out.
- Bake in the centre of the oven for approximately 25 minutes until the sponges appear golden brown, have pulled away a little from the sides of the tin and the top of the sponge springs back slightly when pressed.
- Leave to cool in the tins for about 5 minutes before turning out onto a cooling rack.
- When cool fill with the jam and sprinkle the top with a little caster sugar to finish.