Lemon and Raspberry Sponge

Directions

1. 1
   Preheat oven to 180c
2. 2
   Line two 8 inch tins with baking paper
3. 3
   Add all first lot of ingredients and mix well until it's fully combined
4. 4
   Evenly divide the mixture into both tins and tilt the tins so the mix reaches the sides
5. 5
   Put in the oven on middle shelf for 20-25 mins until a skewer comes out clean
6. 6
   Remove from oven, take out the tins and leave to cool on the wire rack
7. 7
   Whip cream and sugar in a bowl and spread onto one of the cooled sponges.
8. 8
   Spread the jam on the other.
9. 9
   Bring the two fillings together
10. 10
    Dust with icing sugar or decorate with fresh raspberries