Pyrrhic
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I made this today and it's scrummy 
The key to a good sponge cake is beating and folding the batter lots to get air into the mixture.
Sponge
175g unsalted butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour
Filling
3 tbsp strawberry jam
500ml double cream
1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.
The key to a good sponge cake is beating and folding the batter lots to get air into the mixture.Sponge
175g unsalted butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour
Filling
3 tbsp strawberry jam
500ml double cream
1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.
