• Preheat the oven to 160C/320F/Gas mark 3. Lightly grease two, 7” non-stick cake tins and set aside for later.
• Add unsalted butter to a medium-sized bowl and whisk for 2 minutes.
• Then, add caster sugar to the bowl and whisk for 3-5 minutes. The mixture should be pale yellow or almost white.
• Crack eggs open into a separate bowl and mix gently using a fork. Add ¼ of the eggs to the butter and sugar mixture. Whisk until the eggs disappear. Repeat this step for the remaining eggs in the bowl.
• Next, add half of the self-raising flour to the mixture and ½ of the milk. Then, use a spatual or whisk to stir the mixture for a minute. Add the remaining flour, more milk if necessary and mix until the batter has a silky consistency. Do not overmix the batter as this will result in a tough sponge.
• Pour equal amounts of batter into the greased cake tins then, place them in the oven on the middle shelf and bake for 30-40 minutes or until done. To check if the cake is ready stick a skewer into the cake and if the skewer comes out clean then it is done.
• Once the sponges are ready tip them upside down on to a rack and leave them to cool for 1 hour or until cool.

Filling

• To make buttercream filling add unsalted butter to a medium-sized bowl. Whisk for a few minutes.
• Add sifted icing sugar and whisk for 3-6 minutes. Gradually add 1 tablespoon of milk or double cream while whisking.
• Add jam to a small saucepan and simmer for 3-5 minutes or until the consistency thins.

Assembling Cake

• Use a palette knife or piping bag to add the buttercream filling to the top of one sponge. Then, pour the jam ontop of the buttercream and spread it evenly.
• Place the other sponge on top of the filling and dust icing sugar on top.
• To decorate spread a small circle of buttercream in the center of the sponge then top buttercream with berries.