Victoria Sponge with plenty of jam and cream

Ingredients:

6oz butter
6oz sugar
3 eggs
6oz Self raising flour

2 big blobs of raspberry jam
1 small pot double cream

Method:

Preheat your oven to 180 and butter and line two round baking tins.
Mix together the butter and sugar until light and fluffy. Take a balloon whisk and beat in 3 eggs - the ones I use are from the farm down the road. Continue beating until it's full of air - this will help it rise! Very lightly and gently stir in the sifted flour with a metal spoon.

Divide the mixtre between the  tins and bake in the middle if the oven for between 12 - 15 minutes.
Once cooked, turn out onto a wire rack and spread one of the sponges with the jam whilst its still warm - just because it's easier that way and doesn't rip the sponge. Once completely cool - pile the whipped cream onto the other sponge and sandwich together. Ooooh lovely - all you need now is a pot of tea and a couple of friends.

This recipe is dedicated to my friend AJ who has now pointed out 3 times that the recipe of the month section hasn't changed for ages. Suppose I have to make you one now!!?