Nigella chucks everything into a food processor and since I was at home, it was easy enough for me.
The recipe goes a little something like this (I've found it on another website, but it is from Nigella)
225g unsalted butter, very soft
225g caster sugar
1 tsp vanilla extract
4 large eggs
200g self raising flour
1 tsp baking powder
3-4 tbsp milk
2 x 21cm sandwich tins about 5cm deep, buttered
For the filling, Nigella suggests:
1 punnet raspberries or fruit to match your jam
125ml double cream
Preheat the oven to 180C.
The recipe asks for all the ingredients to be put in the food processor EXCEPT FOR the milk. You process everything until it reaches a smooth batter then pulse whilst adding the milk through the funnel until the cake reaches a slightly runnier consistency (but not too runny!).
Pour the batter into the tins and bake for 25 minutes until the cakes are springy and spongy to the touch.
Then whip the double cream until thick and pour onto the bottom half of the sponge then arrange the raspberries on top and place the other half of the sponge on top. Dust with icing sugar and add a couple of raspberries and blackberries for decoration.
A light, summery, very English cake sure to be a show-stopping hit with the family!