Sponge Cake with Raspberry Jam filling

Georgia Holroyd

Georgia Holroyd from Sholden Primary School in Dover 2017 entrant

I chose to cook this recipe because all the family loves it especially the raspberry jam which has got much less sugar in than shop bought jam.


Put all the ingredients in a deep bowl and beat until soft and creamy. Divide the mixture between two greased sandwich tins and bake for 20 minutes in an oven at 200 degrees centigrade. When the cakes come away from the tins they are done. Let them cool on a rack while you make the jam.
Put two punnets of Kentish raspberries in a saucepan with about 1-2 tbsps caster sugar and boil until the mixture thickens. Let it cool and then spread on the cakes and sandwich together. Sprinkle icing sugar on the top.


8 oz self-raising flour
8oz caster sugar
8oz butter
4 eggs
1tsp baking powder
2 drops vanilla extract