Copycat 'Classic Sponge Cake!'

• 175 g butter (You may need extra for greasing)
• 175 g caster sugar
• 3 eggs, beaten
• 1 pinch salt
• 175 g self-raising flour
• 1 tablespoon icing sugar
• 3 tablespoons raspberry jam
• fresh cream

1. Grease 2 baking tins with butter. The two baking tins should be about 8 inches round.
2. Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. Continue to beat the mixture until the colour is pale and the texture is light ad fluffy. Add the eggs a little at a time, and beat well after adding each egg.
3. Sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula. Place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. Set the temperature to 180 degrees celcius/350 F/Gas mark 4, and bake for 25-30 minutes until golden brown.
4. Now remove from the oven and let them stand for 1 minute. Loosen the cakes from th eedges of the tins using a round bladed knife. Turn the cakes out into a clean tea towel or plate. Once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
5. Then serve.

butter, caster sugar, eggs, salt, flour, icing sugar, raspberry jam, fresh cream

Taken from www.food.com/recipe/copycat-classic-sponge-cake-504842 (may not work)