These cakes can also be flavoured with grated lemon rind and sandwiched together with lemon curd for a summery feel.
For a simple butter cream filling, you can beat equal amounts of butter and icing sugar until light and fluffy.
175g/6 oz butter, at room temperature
175g/6 oz caster sugar
3 eggs, beaten
175g/6 oz self raising flour
pinch of salt
Preheat oven to 180C/350F/gas mark 4
Line two 8 inch sponge tins with baking parchment.
Cream the butter and sugar together until the mixture is pale, light and fluffy.
Add the egg a little at a time, beating well after each addition.
Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.
Divide the mixture between the tins and smooth over with a spatula.
Place then on the same shelf in the centre of the oven and bake for 25-30 minutes until well risen, golden brown and begining to shrink from the sides of the tins.
Remove from the oven and allow to stand for 5 minutes.
Loosen the cakes from around the edge of the tins using a spatula. Turn onto a wire rack to cool completely.
When completely cool, sandwich together with butter cream, or if you like jam and butter cream.
I used a jar of Strawberry Filling for the one pictured above.