Pre-heat the oven to 180°C.

Butter and line with parchment paper, two 18cm (7in) sandwich tins.

Beat together the butter and the sugar until fully mixed and the colour is pale and fluffy.

Add the eggs, one at a time, beating well.

Add the flour and fold in.

Divide the mixture evenly between the tins.

Bake in the oven for 20 minutes until the sponge cakes have risen.

Cool the cakes on a wire rack.

Once the cakes are cool spread the jam on one of the sponge cakes.

Spread half of the whipped cream on top.

Place half of the raspberries on top of the cream.

Place the other sponge cake on top and spread with the remaining whipped cream or pipe the cream on top.

Arrange the remaining raspberries on top of the cream.

Dust with icing sugar for extra oooohness.