Darina Allen's Butter Sponge...

Darina Allen's Great-Grandmother's Butter Sponge

Ingredients:


125g Butter
175g Caster Sugar
3 Eggs
175g Plain Flour
1 tsp Baking Powder
1 tbsp Milk


Raspberry Jam
Whipped Cream 200mls
Fresh Raspberries 
Two 7" cake tins.


                                                                                    
Preheat the oven to 190C/375F/gas mark 5. 
Grease with the cakes tins with butter, dust with flour & line the base with greaseproof paper. 

Coco's looking hopeful...

Cream the butter and gradually add the sugar, whisking until soft and pale. Add the eggs one at a time and mix well in between. Sieve in the flour and baking powder and stir in gradually. Mix together lightly and add the milk. Divide the mixture between the two cake tins & make a slight hollow it in the centre of each.  Bake for 20-25 minutes, until golden. When done, the cake will have shrunk away from the tin a little and the centre should feel the same texture as the edge. For some reason, one half of my cake ended up skinnier than the other, so I must try to get both halves more even the next time. 
Turn the cake halves out of the tins immediately & cool on a wire tray. Peel the greaseproof paper away from the base of the cake. 
When cool, spread some raspberry jam on top of one piece (You can use any flavour jam really-I used a gorgeous mixed-berry jam made my very talented mum-in-law) I then spread a generous amount of raspberries on top of the jam & topped it all off with 200mls of whipped cream.... Place the other half of the cake on top & lightly sandwich together!
Great with a nice cup of Barry's Tea :)

Taken from Forgotten Skills of Cooking by Darina Allen.