This is made possible by BBC Foods!<\/p>\n
Preheat the oven to 180C\/160C Fan\/Gas 4.<\/p>\n<\/li>\n
Grease and line two 20cm\/8in sandwich tins.<\/p>\n<\/li>\n
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.<\/p>\n<\/li>\n
Mix together until well combined with an electric hand mixer, but be careful not to over mix.<\/p>\n<\/li>\n
Put a damp cloth under your bowl when you\u2019re mixing to stop it moving around.<\/p>\n
The finished mixture should fall off a spoon easily.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Divide the mixture evenly between the tins: this doesn\u2019t need to be exact, but you can weigh the filled tins if you want to check.<\/p>\n<\/li>\n
Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.<\/p>\n<\/li>\n
Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes.<\/p>\n<\/li>\n
The cakes are done when they\u2019re golden-brown and coming away from the edge of the tins.<\/p>\n<\/li>\n
Press them gently to check \u2013 they should be springy to the touch. Set aside to cool in their tins for 5 minutes.<\/p>\n<\/li>\n
Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.<\/p>\n<\/li>\n
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam.<\/p>\n<\/li>\n
If you want to, you can spread over whipped cream too.<\/p>\n<\/li>\n
Top with the second cake, top-side up. Sprinkle over the caster sugar.<\/p>\n<\/li>\n<\/ol>\n