Victoria Sandwich (Serves 6)

110g (4oz) soft margarine

110g (4oz) caster sugar, plus extra for decorating

2 eggs

110g (4oz) self-raising flour

Raspberry jam, for filling

Preheat the oven to 180C/350F/Gas Mark 4.

Grease two 15cm (6 inch) sandwich tins and line with non-stick baking parchment or greased greaseproof paper.

Cream the margarine and sugar together until light and creamy in texture.

Add the eggs a little at a time and beat well.

Sift the flour and gently fold into the mixture.

Divide the mixture between the two prepared tins and bake in the oven for 25-30 minutes until well risen and the tops spring back when lightly pressed with a fingertip.

When cold, fill with jam and sprinkle the top with caster sugar.