Ingredients

For the Sponge

• 8oz Self raising Flour
• 8oz Caster Sugar
• 8oz Soft Margarine
• 3 medium eggs

For the centre

• Strawberry Jam
• Clotted Cream

Method

1. Preheat the oven to 350°F
2. Sieve the flour into a bowl then place all the other sponge ingredients into the same bowl
3. Mix with an electric hand mixer until the mixture has blended together, whisk for a further 1-2 minutes
4. When the oven has reached its temperature, pour the mixture into 2 x 8 inch lightly greased sandwich tins and place in the centre of the oven
5. When well risen, golden brown, and firm to the touch, remove from the oven and set aside to cool slightly
6. Run a knife around the edge of the tins to loosen the cakes, turn out onto a wire rack to cool
7. When cakes are completely cool, spread one cake with strawberry jam and the other with Clotted cream
8. Place the cream half on top of the jam half and dust lightly with caster or icing sugar
9. Enjoy with a cup of English tea!