180g sifted self-raising flour
180g softened butter
180g caster sugar
3 medium eggs (room temperature)
Pinch of salt
Small amount of milk to aid dropping consistency
Jam of your choice for filling (Strawberry, black cherry, plum)
Icing sugar to dust top of cake
Two 20cm sandwich tins
Turn the oven on at 180°C with the shelf set in the middle of the oven. Grease the sides of the tins and line the bottoms with greaseproof paper. Measure all the ingredients out and make sure that you have them all. Cream the butter and sugar until light and fluffy. Add the lightly beaten eggs slowly, avoiding curdling. Fold in the sifted flour and salt. A little milk may be needed to create a soft dropping consistency.
Divide the mixture between the tins and cook until the top is golden and firm. Loosen the cake from the edge of the tin by running a knife round the edge. Turn the cakes out of the tin peeling the paper off the bottom. Place onto a cooling rack till cool. After the cakes have cooled, sandwich them together with the jam. Place the cake onto the presentation plate and dust the top with icing sugar.