Fill generously with jam and butter icing or whipped cream and sprinkle the top with icing sugar.

175g butter, softened
175g golden caster sugar
3 large free-range eggs
175g self-raising flour, sifted

Place the butter in a food mixer with the sugar and beat for at least 5 minutes (or place in a large bowl and beat with a wooden spoon for 15-20 minutes) until the mixture is pale and almost white.

Add the eggs one at a time, beating well after each then gently fold in the flour.

Divide the mixture between 2 x 20cm buttered, base-lined sandwich pans and bake at 190C/375F/Gas 5 for 20-25 minutes until springy and just firm to the touch.

Leave for 5 minutes then decant onto a wire rack until cold before filling.

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