The simple, traditional and classic, from Odlums.


  • 200 g /7oz odlums self raising flour
  • 200 g /7oz butter (at room temperature)
  • 200 g /7oz caster sugar
  • 1 level teaspoon baking powder
  • 4 eggs (beaten)
  • 2 tblsp milk
  • filling
  • 125 g /4oz butter (room temperature)
  • 175 g /6oz icing sugar
  • few drops vanilla essence (optional)
  • jar of good quality raspberry jam
  • icing sugar for dredging


  • Preheat oven to 180°C (350°F/Gas 4). Grease and base line two 18-20cm/ 7-8 inch sandwich tins.
  • In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
  • Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  • Turn onto a wire tray or cooling rack and allow to cool completely.
  • Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
  • Spread the butter cream over the base of one of the sponges, spread the jam over the other and sandwich the two.
  • Dust with icing sugar before serving.
  • Store in an airtight container and eat within 3 days

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