4 oz. butter
4 oz. fine white sugar
2 lg. eggs
Few drops of vanilla essence
4 oz. self rising flour (sifted)
Strawberry or raspberry jam
Whipped cream
Powdered sugar

Grease 2 (7 inch) cake pans and line the bases with buttered grease proof paper. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time and add a few drops of vanilla essence.

Using a metal spoon, gently fold in the flour. When it is all mixed together well, divide the mixture equally between the 2 cake pans, leveling off the surface. Bake on the center shelf of the oven at 350 degrees for 25 minutes. Test by pushing your finger gently onto the cake. It should feel springy and leave no impression. Leave to cool for a minute and turn onto wire cooling rack. Carefully peel off the grease proof paper. When the cakes have cooled, sandwich together the 2 halves with jam and whipped cream. Dust the top of the cake with powdered sugar.