Preheat the oven to 180C/350F/Gas 4.Grease and line 2 x 18cm/7in cake tins with baking paper. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time. Fold in the flour using a large metal spoon, to create a batter with a soft dropping consistency.Divide the mixture between the cake tins and gently spread out with a spatula.Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.Sandwich the cakes together with jam and icing sugar sprinkle on top
mmmm..!
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