Bake James Martin's classic afternoon cake, best served with a proper cup of tea.
Equipment and preparation: You’ll need 2 x 20cm/8in sandwich tins, greased and lined.
Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.
Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined.
Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins.
Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
Turn the cake out onto a wire rack and set aside to cool.
Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top.
To serve, dust with icing sugar and cut the cake into slices.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.