You will need two 18cm sponge cake tins.

Serves 8

125g butter

175g caster sugar

3 organic eggs

175g plain flour

1 tsp baking powder

1 tbsp milk

caster sugar to sprinkle

For the filling

raspberry jam or lemon curd

300ml whipped cream

Preheat an oven to 190 degrees/gas mark 5. Grease the tin with melted butter, dust with flour and line the base of each with a round of greaseproof or silicone paper.

Cream the butter and gradually add the caster sugar, whisking until soft and light and quite pale in colour. Add the eggs one at a time and whisk well between each addition. Sieve the flour and baking powder and stir in gradually. Mix together lightly and add the milk to moisten.

Divide the mixture evenly between the prepared tins, hollowing it slightly in the centre. Bake for 20 – 25 minutes. The cake will shrink in slightly from the edge of the tins when cooked and the centre should feel the same texture as the edge. Alternatively, a skewer should come out clean when put into the centre of the cake. Turn out on to a wire tray: leave to cool.

Sandwich together with the jam or lemon curd and whipped cream. Sprinkle with sieved caster sugar and serve on an old fashioned plate with a paper doily.

From Forgotten Skills, by Darina Allen, published by Kyle Books (€30)