4 oz. self-rising flour, sifted (110 g)
1 tsp. baking powder
4 oz. soft butter, at room temperature (110 g)
4 oz. caster sugar (110 g)
2 lg. eggs
2-3 drops vanilla essence

TO FINISH:

Icing sugar, jam, and/or fresh cream

Preheat oven to 325 degrees. Two 7-inch (18 cm) sponge tins, no less than 1 1/2 inches (4 cm) deep, lightly greased and lined with wax paper (also greased);.

Take a large roomy mixing bowl and sift flour and baking powder into it, holding the sieve high to give the flour a good airing. Then add all the other ingredients to the bowl and mix with electric mixer until thoroughly combined.

If the mixture doesn't drop off a wooden spoon easily when tapped on the side of the bowl, add 1 or 2 teaspoons of warm tap water, and beat again.

Divide the mixture between the 2 prepared tins, level off and bake on the center shelf of the oven for about 30 minutes. When cooked, leave them in the tins for only about 30 seconds. Loosen the edges by slicing a knife all around and turn them out onto a wire cooling rack. Peel off the base papers carefully and when cool, sandwich them together with jam or lemon curd or jam and fresh cream. Dust with icing sugar.

Compliments from my friend Liz in Nothingham, England.