Lemon and Raspberry Sponge

• 200 grams soft butter
• 200 grams castor sugar (fine sugar)
• 200 grams plain white flour
• 4 medium eggs
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tbsp milk
• 1/2 grated lemon zest
• 200 ml double cream
• 1 tbsp castor sugar
• 3 tbsp raspberry jam (preserve)

1. Preheat oven to 180c
2. Line two 8 inch tins with baking paper
3. Add all first lot of ingredients and mix well until it's fully combined
4. Evenly divide the mixture into both tins and tilt the tins so the mix reaches the sides
5. Put in the oven on middle shelf for 20-25 mins until a skewer comes out clean
6. Remove from oven, take out the tins and leave to cool on the wire rack
7. Whip cream and sugar in a bowl and spread onto one of the cooled sponges.
8. Spread the jam on the other.
9. Bring the two fillings together
10. Dust with icing sugar or decorate with fresh raspberries

butter, sugar, flour, eggs, baking powder, bicarbonate, milk, lemon zest, cream, sugar, raspberry

Taken from cookpad.com/us/recipes/363391-lemon-and-raspberry-sponge (may not work)