SERVES: 6 (generous slices)
Ingredients225g baking spread, straight from the fridge225g caster sugar4 large eggs225g self-raising flour1 level tsp baking powderFor the filling and toppingAbout 4 tbsp strawberry jam150ml pouring double cream, whippedA little caster sugar, for sprinklingMethod1. Preheat the oven to 160C (180C non-fan). Lightly grease two deep 20cm loose-bottomed sandwich tins and line the base of each with nonstick baking paper.2. Measure all the cake ingredients into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour. The time will vary depending on the efficiency of the mixer. Divide the mixture evenly between the tins and level the surfaces.3. Bake in the preheated oven for about 25 minutes, or until well risen, golden and the cakes are shrinking away from the sides of the tin. Leave to cool in the tins for a few minutes, then turn out, peel off the baking paper and finish cooling on a wire rack.4. When completely cold, sandwich the cakes together with the jam and whipped cream. Sprinkle with caster sugar to serve.