Ingredients

Steps

• Grease two 20cm tins and line the bases with parchment paper.
• Pre-heat the oven to 180°C.
• Beat butter, sugar, eggs, flour, baking powder, and cocoa in a bowl for two minutes.
• Divide the mixture between the tins and level the surfaces.
• Bake for 25 minutes until the sponges are golden and springy.
• Cool in the tins briefly before turning out onto a wire rack.
• Peel off the paper and allow the cakes to cool completely.
• Spread one cake with jam and whipped cream.
• Place the second cake on top and dust with caster sugar.