Preheat oven to 160C (fan ovens) or equivalent

You will need 2 x greased 18cm (7 inch) loose bottomed sandwich tins

Cream or whiz the butter and sugar until light and fluffy.

Combine flour and raising agents and sieve half over butter mixture.

Add eggs and remaining flour. Whisk or whiz again. Add milk and whisk or whiz until smooth and glossy.

Pour into prepared tins.

Bake for 18-20 minutes or until risen and golden and a skewer inserted comes out clean.

Allow to rest for a few moments then carefully loosen the edges with a small palette knife.

Transfer to a cooling rack using a large palette knife to loosen the bottoms.

Once the cakes are cool, spread one with jam and sit the other on top. Dust with icing sugar just before serving.