• 150g self-raising flour
• 1 tsp baking powder
• 150g soft unsalted butter
• 150g caster sugar
• 3 eggs

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.