225 g self raising flour
225 g caster sugar
200 g. margarine
6 tbsp raspberry jam
icing sugar to dust
Preheat the oven to 180°c.
Line an oven tray with greaseproof paper.
For the sponge, beat all he ingredients in a bowl until light and fluffy.
Spread the mixture out into the oven tray flaen with a
palette knife and bake in the oven for 18 o 20 minutes or until golden brown
and cooked through.
Carefully turn the sponge cake out onto a wire rack,peel
off the paper and set aside to cool.
Cut circles about 6 cm (I used a round cut cookie) from the sponge ,
spread someones with raspberry jam an others wih whipped cream,
then make little sandwich, dust icing sugar over the
top of each sandwich.