For chocolate cake, substitute 1 heaped tablespoon of the flour with one heaped tablespoon of cocoa.
Preheat oven to 160 degrees celsius. Grease a 20cm / 8“ round tin.
Sift together the flour and the baking powder. Add the butter, sugar and eggs.
Beat with a wooden spoon until the mixture becomes even and pale.
Spoon into the well-greased tin and bake for 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
Immediately turn out on to a wire rack and leave to cool.
Cut in half and spread whipped double cream on one side and jam on the other, put back together - voila.
This will make 12 cup cakes @ 30g each.